April 01, 2020
Feel like having some hot, tasty noodle soup? This tempura udon soup is a Japanese favourite. The soft noodles combined with the crispiness of the tempura and the immensely flavourful broth will definitely leave you wanting more! This dish is absolutely comforting and just perfect for those cold, rainy days.
Cooking time: 45 minutes
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 tbsp. diced spring onions
1 egg, poached
1 tbsp. (or more) OKAZU chili miso
1 package Udon noodles
1/4 cup prepared Mentsuyu (udon soup base)
or 5 tbsp. soy sauce
2 tbsp. sake
1 tbsp. mirin
1 tsp. dashi powder
2 cups water
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.
Heat pot of oil over medium high heat, until the oil sizzles when you drop in a few pieces of panko.
In a bowl, gently beat egg, iced water, and flour until combined into a thin batter.
Coat vegetables in thin dusting of corn starch and then dip in batter. Fry in oil until golden and drain on paper towel.
Coat shrimp in thin layer of corn starch, dip in batter, coat with panko breading and fry until golden. Drain on paper towel.
Top udon with tempura, scallions, poached egg, and OKAZU. Additional tempura vegetables can be onion, shiso, string bean, potato, broccoli, etc.
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).
Cook Udon noodles according to package instructions, until tender. Drain udon and place into soup bowl. Garnish with tempura and other toppings.
* This recipe is made by Josephine Fan a.k.a @grow_mama_grow
August 27, 2020
Udon noodles are the best. They're a lot of fun to eat and their thickness really helps to hold onto all that yummy sauce. They also make for the easiest dinners, and are a great way of using up whatever veggies you have in the fridge.
August 17, 2020
Homemade salad dressings are the best! Not only are they healthier than store-bought dressings, but we get to know exactly what's going into them. We made this super easy miso dressing, and the flavours were just exceptional, we had to share it with you guys! The ginger, tahini and miso create the most flavourful experience.
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