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.