Xeth_
Tasty Apprentice
Kakiage Udon combines the heartiness of thick, chewy udon noodles with the crispy goodness of tempura fritters. This comforting Japanese dish features a savory broth, tender udon, and crispy, golden kakiage tempura for a satisfying and delicious meal. It’s perfect for warming up on a cool day or treating yourself to a flavorful, comforting dish.
**Ingredients**:
- 200g udon noodles
- 1 cup mixed vegetables (like carrots, onions, and bell peppers), thinly sliced
- 100g shrimp or other seafood (optional), chopped
- 1 cup tempura batter mix
- 1/2 cup cold water
- 4 cups dashi or chicken broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- Green onions and sliced nori (for garnish)
**Instructions**:
1. Cook udon noodles according to package instructions and set aside.
2. Mix tempura batter with cold water to make the batter.
3. Combine vegetables and seafood (if using) with the batter until well coated.
4. Heat vegetable oil in a deep pan over medium heat and drop spoonfuls of the batter mixture into the hot oil. Fry until golden brown and crispy, about 3-4 minutes.
5. In a pot, heat dashi or chicken broth, soy sauce, and mirin until simmering.
6. Divide the cooked udon noodles between bowls and pour the hot broth over them.
7. Top with the crispy kakiage tempura, and garnish with green onions and sliced nori.
8. Serve hot and enjoy the delightful blend of flavors and textures in Kakiage Udon!
**Ingredients**:- 200g udon noodles
- 1 cup mixed vegetables (like carrots, onions, and bell peppers), thinly sliced
- 100g shrimp or other seafood (optional), chopped
- 1 cup tempura batter mix
- 1/2 cup cold water
- 4 cups dashi or chicken broth
- 2 tbsp soy sauce
- 1 tbsp mirin
- Green onions and sliced nori (for garnish)
**Instructions**:1. Cook udon noodles according to package instructions and set aside.
2. Mix tempura batter with cold water to make the batter.
3. Combine vegetables and seafood (if using) with the batter until well coated.
4. Heat vegetable oil in a deep pan over medium heat and drop spoonfuls of the batter mixture into the hot oil. Fry until golden brown and crispy, about 3-4 minutes.
5. In a pot, heat dashi or chicken broth, soy sauce, and mirin until simmering.
6. Divide the cooked udon noodles between bowls and pour the hot broth over them.
7. Top with the crispy kakiage tempura, and garnish with green onions and sliced nori.
8. Serve hot and enjoy the delightful blend of flavors and textures in Kakiage Udon!
