Chilled Udon with Crispy Tempura Topping
Beat the summer heat with refreshing chilled udon! Learn how to make delicious Tempura Bukkake Udon.
On a warm summer day when you’re craving both Tendon (tempura rice bowl) and chilled udon, but don’t want to cook two separate dishes. This recipe offers a delightful solution! We’ve topped refreshing chilled udon noodles with an assortment of crispy, homemade tempura. It’s a perfect way to enjoy a satisfying meal, especially when your appetite is low. Try making this delightful Tempura Bukkake Udon yourself!
Udon & Sauce Ingredients
- 1 serving (1 portion) Udon noodles
- Chilled udon dipping sauce (Tsuyu or pre-made sauce) to taste
Crispy Tempura Batter
- 5 Tbsp Tempura flour (or pancake mix)
- 10 Tbsp Ice-cold water
Assorted Tempura Ingredients
- 1/4 sheet Nori (seaweed)
- 1 piece Chikuwa (fish cake)
- 1 Cheongyang pepper (optional, for a spicy kick)
- 2 slices Shiitake mushrooms
- 1 Egg
- 6 Frozen shrimp (peeled and deveined)
- 1 piece Imitation crab stick
- 5 Tbsp Tempura flour (or pancake mix)
- 10 Tbsp Ice-cold water
Assorted Tempura Ingredients
- 1/4 sheet Nori (seaweed)
- 1 piece Chikuwa (fish cake)
- 1 Cheongyang pepper (optional, for a spicy kick)
- 2 slices Shiitake mushrooms
- 1 Egg
- 6 Frozen shrimp (peeled and deveined)
- 1 piece Imitation crab stick
Cooking Instructions
Step 1
First, place the frozen shrimp in a bowl of cold water to thaw completely. For the tempura batter, mix the flour and ice-cold water in a 1:2 ratio. Avoid overmixing; a slightly lumpy batter is best as it prevents the tempura from becoming tough. Just mix until the flour is mostly incorporated.
Step 2
Boil the egg to your desired doneness: 7-8 minutes for a soft-boiled (runny yolk) or 10 minutes for a hard-boiled egg. Immediately after cooking, plunge the egg into an ice bath to stop the cooking process and make it easier to peel.
Step 3
Pour a generous amount of cooking oil into a small, deep pot or pan for frying. Using a deep pan helps minimize oil splattering and ensures the tempura cooks evenly. If you use a shallow pan, be cautious as oil can easily splash out.
Step 4
Test the oil temperature by dropping a small amount of batter into it. If the batter floats to the surface immediately, the oil is ready. Coat your prepared tempura ingredients (shrimp, fish cake, mushrooms, crab stick, pepper, etc.) evenly with the batter. You can fry the ingredients in any order you like.
Step 5
You can substitute the chikuwa fish cake with regular rolled fish cake if that’s what you have on hand. It will still add a nice texture.
Step 6
Frying nori can be a bit tricky! The seaweed tends to clump together quickly in the batter. Carefully coat the nori sheet with a thin layer of batter, then gently place it into the hot oil. Fry for a short time until crisp, being careful not to burn it.
Step 7
Oops! I almost forgot to fry the shrimp! If you’ve already used up all the batter, quickly mix a little more using the same ratio to coat and fry the shrimp.
Step 8
Once the boiled eggs have cooled, coat them with the tempura batter and fry until golden brown and crispy. Fried boiled eggs offer a wonderful contrast between the crispy exterior and the creamy yolk.
Step 9
Transfer all the fried tempura pieces to a wire rack lined with paper towels to drain excess oil. This step is crucial for achieving a truly crispy texture.
Step 10
Now, it’s time to cook the udon noodles. Use the same pot you used for boiling the eggs (after rinsing it, of course!). Bring fresh water to a boil and add the udon noodles. Cook according to the package directions until they are chewy and al dente.
Step 11
Rinse the cooked udon noodles thoroughly under cold running water. This removes excess starch and makes the noodles firm and delightfully chewy, ensuring they pair perfectly with the sauce.
Step 12
Arrange the chilled, drained udon noodles attractively in a serving bowl.
Step 13
Pour the chilled udon sauce (tsuyu or your preferred sauce) over the noodles. Adjust the amount of sauce to your liking. It’s a good idea to start with less and add more if needed, to avoid making it too salty.
Step 14
Finally, artfully arrange your freshly fried tempura pieces on top of the udon noodles. Your delicious Tempura Bukkake Udon is ready to be enjoyed! It looks so appetizing, even your cat might want a taste 🙂
Step 15
Before eating, gently mix the noodles and sauce together. You can enjoy the tempura mixed in with the noodles, or dip it separately. (For a quick dipping sauce, mix 1 Tbsp udon sauce with 2 Tbsp water.)
