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Tempura udon

Tempura udon is a bowl of thick Japanese noodles served in a lightly sweetened dashi broth, topped with shrimp and vegetable fritters. For 4 people, it takes 45 minutes, a medium skill level, and about €4.40 per serving. The key is a lumpy tempura batter and hot oil for a light, crispy coating.

Tonight, a big bowl of tempura udon, thick noodles in a mild broth topped with light, crispy fritters.

Tempura udon
Total time
45 min
Difficulty
Medium
Cost per person
€4.40
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall, Spring
The kids
They generally like it

Tempura udon plays on two textures that balance each other out in the same bowl. The udon noodles are thick and chewy, sliding through a mild dashi broth, while the shrimp and vegetable fritters on top stay crispy until the last bite. The contrast between the warm, comforting liquid and the crackling fried lace is what gives this dish its character.

It's a dinner that takes a bit of organization but feels like a nice change without being complicated. Kids usually love picking out the fritters before dipping them into the broth, and adults enjoy settling in with a big steaming bowl. Mon Chou suggests it for an evening when you have a little extra time, or for a relaxed Sunday with the family.

The ingredients

4 people

Pantry

  • Udon noodles 400 g
  • Instant dashi 2 tsp
  • Soy sauceoften in the pantry 4 tbsp
  • Sugaroften in the pantry 1 tbsp
  • Flouroften in the pantry 120 g
  • Ice cold sparkling wateroften in the pantry 20 cl
  • Frying oiloften in the pantry 50 cl

Fish counter

  • Peeled shrimp 300 g

Fruits and vegetables

  • Zucchini 1
  • Carrot 1
  • Scallion 2 sprigs

Dairy

  • Egg 1

Allergens Gluten, Shellfish, Soy, Eggs, Fish

The step by step recipe

  1. Make the broth, dissolve the dashi in a liter of hot water with the soy sauce and sugar, then keep it warm.

    No dashi on hand, swap it for a light fish or chicken broth.

  2. Cut the zucchini and carrot into sticks, pat the shrimp dry and peel them if needed.

    Dry every piece well, water makes the oil splatter during frying.

  3. Quickly mix the flour, egg and ice cold water with chopsticks, leaving some lumps in the batter.

    Make the batter right before frying, it loses its effect if it sits too long.

  4. Dip the shrimp and vegetables in the batter, then fry them in oil at 170°C until golden, just a few moments. 8 min

    Fry in small batches so the oil doesn't cool down.

  5. Cook the udon noodles according to the package, drain them, divide into bowls and pour over the hot broth. 5 min

    Add the fritters on top at the very last moment so they stay crispy.

  6. Sprinkle with sliced scallion and serve right away.

    Keep a few extra fritters on the side for anyone who likes them dry and crunchy.

Our tips to get it right

  • Use a neutral oil and check its temperature with a drop of batter, it should sizzle and float back up right away.
  • Prep all your ingredients, the broth and the cut vegetables before mixing the batter, since frying moves fast once it starts.
  • Drain the fritters on a wire rack rather than paper towels, so they don't turn soft as they sit.

The variations

  • Swap the shrimp for thinly sliced chicken breast or chunks of white fish for a different kind of fritter.
  • For a vegetarian version, skip the shrimp and dip shiitake mushrooms or sweet potato rounds into the batter instead.
  • For kids in a hurry, serve the fritters on their own with a little soy sauce on the side, skipping the broth, like dippable nuggets.

What to serve it with

  • A vinegared cucumber salad
  • Hot green tea
  • Salted edamame as a starter

Storage

Keep the broth and noodles in the fridge in a sealed container for up to 2 days, separate from the fritters, which taste best the same day. Fried fritters don't freeze well, it's better to make them fresh. Reheat the broth gently in a saucepan before serving.

Questions about this dish

Can you replace instant dashi?

Yes, a light fish or chicken broth works well if you don't have dashi. The flavor will be slightly less savory but the dish still holds together nicely.

Why does the tempura batter need to stay lumpy?

An overmixed batter develops the flour's gluten and creates a thick, tough crust. A few lumps keep the fried coating light and airy, which is the whole point of tempura.

Can you make the fritters ahead of time?

It's best to fry them right before serving, since they lose their crispiness while waiting. You can cut the vegetables and prepare the broth several hours in advance, though.

What oil works best for frying tempura?

A neutral oil like sunflower or grapeseed oil works well, it handles the heat without covering up the flavor of the shrimp and vegetables.

How long does it take to make a tempura udon?

Count 45 min in total, prep and cooking included. The recipe is rated “medium”.

How many calories are in a tempura udon?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a tempura udon cost?

About €4.40 per serving, or €17.60 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, shellfish, soy, eggs, fish. Always check the labels of the products you buy.

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