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
December 22, 2020
We love matcha! These butter cookies aren’t too sweet and they highlight the delicate bitterness of matcha (green tea powder). Fumi has been gobbling these up. Enjoy with a cup of hot tea.
December 10, 2020
November 10, 2020
Do you know about kinpira-gobo? We used to make it for our orinigiri (Japanese rice ball) when we had a store front on Dupont street in Toronto. Kinpira is usually made with burdock roots and carrots.
Since I am in Japan, I sent OKAZU to my Japanese friends to see how they use it.
This recipe is from one of my friends who make kinpira with beets instead of burdock roots and carrots. It's super easy and delicious, so I wanted to share it with you!
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