How to Make Tempura Udon (Traditional & Healthy Version)

Name: How to Make Tempura Udon (Traditional & Healthy Version)
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: japanese
Ingredients: 200g Udon noodles (fresh or frozen (うどん)); 4 large Shrimp (peeled and deveined (ebi)); 1 cup Seasonal vegetables (e.g., kabocha, sweet potato, eggplant, shiitake); 1/2 cup Tempura flour (or all-purpose flour + cornstarch); 1/2 cup Cold water (for tempura batter); 1 Egg (for tempura batter); 4 cups Dashi stock (kombu and katsuobushi-based, homemade preferred); 2 tbsp Soy sauce (low-sodium if preferred (しょうゆ)); 1 tbsp Mirin (Japanese sweet rice wine); 2 tbsp Negi (sliced Japanese green onion); 2 small sheets Nori (for garnish); 1 tsp Grated ginger (optional, for garnish); enough for deep frying Vegetable oil (neutral flavor (e.g., canola))

Tempura Udon is a beloved Japanese noodle soup that showcases the harmonious interplay of textures and flavors central to Japanese cuisine. Featuring chewy udon noodles bathed in a savory, umami-rich dashi broth and topped with crisp, golden tempura shrimp and seasonal vegetables, this dish embodies the spirit of Japanese comfort food. Originating from the Edo period, it’s a staple in udon-ya (noodle shops) and is enjoyed across Japan, especially as a warming meal during colder months. The key to Tempura Udon’s allure lies in its balance: the lightness of the tempura batter contrasts beautifully with the deep, satisfying flavors of the broth. Each ingredient, from the tender menma (bamboo shoots) to the aromatic negi (Japanese green onions), is thoughtfully selected for both flavor and presentation, reflecting the Japanese dedication to seasonality and aesthetics. Tempura Udon is not only visually appealing but also nourishing, making it an excellent choice for those seeking a wholesome, authentic Japanese meal.

35 分（合計）2 人分普通115 kcal / 100g

材料

手順

Step 1 · Prepare the dashi broth by simmering kombu and katsuobushi in water

Prepare the dashi broth by simmering kombu and katsuobushi in water. Strain and return to pot, then season with soy sauce and mirin. Keep warm.

Step 2 · Cook udon noodles according to package instructions

Cook udon noodles according to package instructions. Drain and rinse briefly under cold water to prevent sticking.

Step 3 · Prepare tempura batter by gently mixing cold water

Prepare tempura batter by gently mixing cold water, egg, and tempura flour. Do not overmix; some lumps are okay for crispiness.

Step 4 · Heat oil to 170°C (340°F)

Heat oil to 170°C (340°F). Dip shrimp and sliced vegetables into batter and fry in batches until light golden and crisp. Drain on paper towels.

Step 5 · Divide cooked udon noodles between two large bowls

Divide cooked udon noodles between two large bowls. Pour hot dashi broth over noodles.

Step 6 · Top each bowl with 2 shrimp tempura and assorted vegetable tempura

Top each bowl with 2 shrimp tempura and assorted vegetable tempura. Garnish with negi, nori, and a touch of grated ginger if desired.

Step 7 · Enjoy immediately while hot

Enjoy immediately while hot, savoring the contrast of textures and flavors.

このレシピが健康的な理由

This Tempura Udon recipe prioritizes health by using a light tempura batter, fresh seasonal vegetables, lean shrimp, and a broth rich in umami but low in fat. The use of minimal oil and the option for low-sodium soy sauce make it suitable for calorie-conscious eaters. Udon noodles and vegetables offer sustained energy while keeping the dish comforting and satisfying.

伝統について

Tempura Udon is enjoyed throughout Japan, particularly in Kanto and Kansai regions, and is a staple at udon-ya and soba-ya. While tempura itself was introduced during the Edo period, pairing it with udon noodles has become a popular comfort meal, especially in winter. It is often served at gatherings or as a special treat, admired for its vibrant presentation and hearty nature.

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