Authentic Tempura Udon

Ingredients

Nori seaweed

2 sheets, cut into strips

Green onions

2, thinly sliced

Sugar

1 tablespoon

Mirin

2 tablespoons

Soy sauce

1/4 cup

Dashi stock

4 cups

Vegetable oil

enough for deep frying

Assorted vegetables (e.g., sweet potato, broccoli, bell pepper)

2 cups, cut into bite-sized pieces

Ice-cold water

1 cup

Tempura batter mix

1 cup

Udon noodles

4 packages

Instructions

1. Cook the udon noodles according to the package instructions. Once cooked, drain them and set aside.
2. In a mixing bowl, combine the tempura batter mix with ice-cold water. Stir until the mixture is just combined, ensuring to leave some lumps for a crispier tempura.
3. Heat the vegetable oil in a deep pan or pot over medium-high heat. Dip the assorted vegetables into the tempura batter, allowing any excess batter to drip off, then carefully place them in the hot oil. Fry the vegetables until they are golden brown and crispy, then remove them and drain on a paper towel.
4. In a separate pot, bring the dashi stock to a boil over high heat. Reduce the heat to low and add the soy sauce, mirin, and sugar, stirring until the sugar dissolves. Allow the broth to simmer for a few minutes to let the flavors meld.
5. Divide the cooked udon noodles among serving bowls and pour the hot broth over each portion.
6. Top each serving of udon noodles with the crispy tempura vegetables.
7. Garnish each bowl with sliced green onions and strips of nori seaweed.
8. Serve the Tempura Udon hot and enjoy the comforting warmth and diverse textures of this classic Japanese dish.