Vegetable Tempura Udon
A japanese dinner recipe that's both delicious and easy to make at home.
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Ingredients
- dashi stock4 cup
- soy sauce3 tbsp
- mirin2 tbsp
- sweet potato1
- kabocha squash0.25
- zucchini1
- all-purpose flour1 cup
- cornstarch2 tbsp
- ice-cold sparkling water1 cup
- vegetable oil for frying2 cup
- salt1 pinch
- udon noodles7 oz
- green onions2
Instructions
Prepare the broth: combine dashi stock, soy sauce, and mirin in a pot. Bring to a simmer.
Cut the sweet potato, kabocha, and zucchini into thin slices for tempura.
Make the tempura batter: whisk together flour, cornstarch, and ice-cold sparkling water until just combined (lumps are fine).
Heat oil for frying to 350°F. Dip vegetables in batter and fry until golden and crispy.
Drain tempura on a wire rack. Season lightly with salt.
Cook the udon noodles according to package directions. Drain and divide into bowls.
Ladle hot broth over noodles. Top with tempura and sliced green onions. Serve immediately. Thank you for making me part of this. Remember, it's just dinner. But it's never just dinner.
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