Tempura is a simple batter used to cover food in Japanese cuisine. It’ s light, crunchy, and very popular to young kids and teens. Udon is a fat, rice noodle, commonly eaten in japan and is our editor, Chloe’ s, favourite noodle.
This recipe is a book extract from The Australian Women’ s Weekly Cookbooks, Japanese.
PREPARATION TIME 20 MINUTES COOKING TIME 10 MINUTES
� 320g dried thick udon � 1 litre( 4 cups) primary dashi � ½ cup( 125ml) Japanese soy sauce � ½ cup( 125ml) mirin � 8 large uncooked prawns( 400g) � Vegetable oil, for frying � Plain flour, for dusting � ¼ teaspoon seven-spice mix( shichimi togarashi)
� 2 green onions, chopped finely TEMPURA BATTER
� ½ cup( 75g) plain flour � ½ cup( 75g) cornflour � 1 teaspoon baking powder � 1 cup( 250ml) iced soda water
1 Cook noodles in large saucepan in boiling water, uncovered, until just tender; drain. 2 Bring dashi, sauce and mirin to a boil in medium saucepan; reduce heat; simmer broth for 10 minutes. 3 Meanwhile, shell and devein prawns, leaving tails intact, score the underside of prawns to prevent curling during cooking. 4 Mix the tempura ingredients together in a bowl to create the tempura batter. The batter should be lumpy. Don’ t over mix.
5 Heat oil in small saucepan. Dip prawns, one at a time, in flour, shake off excess; dip in tempura batter. Deep-fry until browned lightly; drain on absorbent paper. Repeat until all prawns are cooked.
6 Just before serving, divide noodles among serving bowls, place two prawns on top of the noodles, ladle broth over and sprinkle with seven-spice mix. Sprinkle with onion.