Udon is a thick, chewy Japanese noodle that absorbs broths beautifully. Paired with light, crispy tempura, this dish delivers a perfect balance of texture and homemade umami.
Ingredients
How many are you cooking for?
Original recipe for 4 servings
- 400 g fresh or frozen udon noodles
- 1 L dashi broth (kombu and shiitake)
- 200 g tempura flour (or all-purpose)
- 2 large eggs
- 500 ml ice water
- 1 tbsp mild soy sauce
- Neutral oil for frying (canola or sunflower)
- Chopped scallion greens for garnish
- Nori seaweed sheets for decoration
Step by step
Follow the timeline: technique icon, time and temperature when relevant.
- Step 1 Cook 10 min 80 °C
Prepare the dashi broth by heating water with kombu at 80 °C for 10 min, remove the kelp, and add dried shiitake. This step extracts natural glutamates that give body without fat. Tip: do not boil kombu vigorously to avoid bitterness.
- Step 2 Mix 5 min
Whisk the tempura batter in a cold bowl: combine flour, beaten egg, and ice water with chopsticks until visible lumps remain. The cold temperature and minimal handling trap air and prevent the batter from absorbing excess oil. Tip: let it rest 5 min before frying.
- Step 3 Pan 2 min 170 °C
Fry the tempura in a deep pan or wok with oil at 170 °C. Add vegetable or tofu pieces, brown for 2 min per side, and drain on a rack. The medium temperature ensures lasting crunch without a greasy coating. Tip: shake off excess batter before lowering into the oil.
- Step 4 Cook 4 min 100 °C
Hydrate the udon noodles in boiling water for 3-4 min if fresh (or 8 min if frozen). Drain, rinse under cold water to stop cooking, and remove surface starch. Tip: add a splash of vinegar to the cooking water to preserve elasticity.
- Step 5 Pot / simmer 5 min
Heat the dashi broth in a pot over medium heat, add soy sauce, and bring to a simmer. Distribute noodles in bowls and carefully pour the hot liquid. Tip: serve the broth just before boiling to keep volatile aromas intact.
- Step 6 Serve 2 min
Plate the soup by garnishing with fresh scallions, nori strips, and freshly fried tempura. The contrast between soft noodles, umami broth, and crunchy coating completes the experience. Tip: add tempura at the very last second so it stays crisp before eating.