Ingredients
1 cup dashi
1 tbsp soy sauce
1 tbsp mirin
udon noodles, 1 pkg
4 shrimp
1 cup flour
1 cup iced water
1 cup panko crumbs
4 narutomaki fish cakes slices
1 tbsp scallions, chopped
shichimi togarashi
Preparation
On a chopping board, Remove heads and veins of the prawns. Make three slits on each.
In a bowl, add the flour and iced water. Then, whisk the mixture until combined. In a separate bowl, add Panko bread crumbs. Fill a deep pan or pot with oil and heat over medium high heat until 356 degrees F.
Dip the prawns into the batter and cover with Panko crumbs. Fry prawns until golden brown. Place on a paper towel lined plate or wire rack to remove excess oil. Set aside.
In a saucepan over medium heat, add dashi stock, soy sauce, and mirin. Bring the soup to a boil. Once boiling, turn heat off and set aside.
In a pot, add some water and add the noodles. Cook according to the instructions on the packaging or let it cook for 1-2 minutes until tender. Drain the noodles and serve in two bowls.
Pour the soup over the noodles. Top with shrimp tempuras and narutomaki fish cakes. Garnish with chopped scallions and add a little bit of shichimi for some spice. Enjoy your tempura udon while it’s hot!
