Tempura Udon / 天ぷらうどん
20g dried sardines
20g thick bonito flakes
5g thin bonito flakes
200ml (1 egg yolk + water combined)
+ Any ingredients you want
I used shredded carrots, eggplants, okra, and shrimp.
canola oil for deep-frying
1. Sift flour in a bowl. Dissolve salt in water and mix it into the flour.
2. Knead the flour and make it into dough.
3. Put the dough in a bag and step on it. Once the dough becomes somewhat flat,
fold it and repeat this process a few more times. The more you do this, the better the texture will be. You can try using your hands rather than stepping on the dough for this process if you'd like, but it becomes very difficult so it's easier to use the full weight of your body.
4. Then, rest the dough for about an hour.
5. Flatten the dough with a rolling pin. Make sure to coat it with flour while flattening.
6. Fold it and cut it into noodles. You can use a pasta machine instead if you have one.
7. The boiling time depends on the thickness of the noodles. I cut mine to 7mm. After about 10 minutes the noodles become less white and start appearing slightly transparent. You can double check to make sure they're finished by tasting one of the strands.
1. Add dried sardines, kombu, and water in a pot and turn the heat on.
2. Right before it starts boiling, take them out.
3. Add thick bonito flakes and boil it for a few minutes.
4. Turn off the burner and add thin bonito flakes and wait for about 5 minutes until they all sink.
5. Filter the soup with a paper towel.
6. Add a teaspoon of soy sauce and pinch of salt.
*You can also just buy udon soup powder and mix it with boiling water as well.
1. Separate the egg yolk and mix it with cold water in a bowl.
2. Add cold flour and mix it gently. Don't mix it too much.
3. You can use any type of vegetables you want. Just coat them before deep-frying.
4. Oil temperature should be 170°C to 180°C / 340°F to 356°F.
Finally, add everything in a bowl and done!