* This recipe is made by OKAZU MASTER Josephine Fan a.k.a @grow_mama_grow
Great meal for cold weather!
Ingredients for Tempura
1 cup iced water
1/2 cup all purpose flour
1/2 cup panko breading
2 quarter inch slices eggplant
2 quarter inch slices sweet potato
2 shrimps, deveined and stretched
1/2 cup corn starch
Enough vegetable oil to cover 2 inches of the bottom of the pot
2 tablespoons diced spring onions
1 egg, poached
1 tablespoon (or more) Abokichi Chili Miso Oil
1. Place the shrimp and vegetables and the corn starch and batter close to the stove for easier frying. To stretch the shrimp for tempura (so it comes out straight), shell and devein the shrimp, leaving the tail on. Make diagonal cuts along the belly of the shrimp on the segments and gentle fold in the opposite direction of the shrimp's curve. You will feel the membrane pop as it straightens.
2. Heat pot of oil over medium high heat, until the oil sizzles when you drop in a few pieces of panko.
3. In a bowl, gently beat egg, iced water, and flour until combined into a thin batter.
4. Coat vegetables in thin dusting of corn starch and then dip in batter. Fry in oil until golden and drain on paper towel.
5. Coat shrimp in thin layer of corn starch, dip in batter, coat with panko breading and fry until golden. Drain on paper towel.
6. Top udon with tempura, scallions, poached egg, and Chili Miso Oil. Additional tempura vegetables can be onion, shiso, string bean, potato, broccoli, etc.
Ingredients for Udon
1 package Udon noodles
1/4 cup prepared Mentsuyu (udon soup base)
or 5 tablespoons soy sauce
2 tablespoon sake
1 tablespoon mirin
1 teaspoon dashi powder
2 cups water
1. Dilute prepared mentsuyu with water or combine soy sauce, sake, mirin, dashi powder, and water in a saucepan and heat until simmering. Pour into large noodle bowl. (Add more mentsuyu if you like it saltier.)
2. Cook Udon noodles according to package instructions, until tender. Drain udon and place into soup bowl. Garnish with tempura and other toppings.