Mushroom Tempura Udon recipe - ingredients, nutrition and when to eat it
This Japanese noodle dish pairs crispy fried mushrooms with udon in a warm broth. The nutty tempura coating, chewy noodles, and delicate broth go well…
This Japanese noodle dish pairs crispy fried mushrooms with udon in a warm broth. The nutty tempura coating, chewy noodles, and delicate broth go well together, making it a comforting lunch or dinner on a chilly day.
Japanese · 30 minutes to cook
Tips: Don’t overmix the batter, or the coating may turn tough; stop while a little flour is still visible.
Tips: Add the mushroom tempura just before serving, as it will lose its crispness if left in the broth too long.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Mushrooms — 100 g
- Flour — 35 g
- Water — 45 ml
- Vegetable oil — 300 ml
- Dashi stock — 300 ml
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Green onion — 10 g
- Salt — 1 g