Tempura Udon



  • 16 shrimp (unpeeled medium-size fresh)
  • 6 cups water
  • 2 udon noodles (pkts, 6 oz ea)
  • 1 tablespoon dashi soup stock (see * Note)
  • 1 cup mirin (see * Note)
  • 2 tablespoons soy sauce
  • 1 cup all purpose flour
  • 1 cup ice water
  • 1 egg
  • 1 egg white
  • 5 cups vegetable oil
  • 1 cup shiitake mushrooms (thinly-sliced)
  • 1 cup savoy cabbage (shredded, see * Note)
  • 1 green onions (sliced)
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    1. * Note: Fish bouillon granules may be substituted for dashi. Four teaspoons sugar may be substituted for 1/4 cup mirin. Napa cabbage may be substituted for savoy cabbage.
    2. Peel shrimp, and devein, if desired. Bring 6 cups water to a boil in a large stockpot. Add noodles, and cook 6 to 8 minutes. Remove noodles with a slotted spoon, reserving boiling water. Rinse noodles; drain and set aside.
    3. Add soup stock, mirin, and soy sauce to boiling water. Reduce heat, and simmer 5 minutes. Keep warm.
    4. Stir together flour and next 3 ingredients. Coat shrimp with mixture. Pour oil into a Dutch oven; heat to 375 degrees. Fry shrimp, in batches, in hot oil over medium-high heat 3 minutes or until golden brown. Drain on paper towels, and keep warm.
    5. Cook mushrooms in hot broth 2 minutes. Add cabbage, and cook 2 minutes. Divide noodles evenly into 4 large bowls; top with broth mixture, and sprinkle with green onions. Serve with fried shrimp.
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