Shiitake Tempura Kitsune Udon recipe - ingredients, nutrition and when to eat it
This warm Japanese noodle bowl is topped with crispy shiitake tempura and sweet aburaage.
This warm Japanese noodle bowl is topped with crispy shiitake tempura and sweet aburaage. The shiitakes’ nutty aroma shines through alongside the chewy noodles and tender tofu pouches. It’s a satisfying choice for lunch or dinner.
Japanese · 30 minutes to cook
Tips: Coat the shiitakes lightly in batter and avoid overmixing for a crisp, airy finish.
Tips: Add the tempura just before serving, as it will lose its crispness if left in the broth.
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Ingredients (1 serving)
- Cooked udon noodles — 200 g
- Shiitake mushrooms — 2 pc
- All-purpose flour — 2 Tbsp
- Water — 2 Tbsp
- Cooking oil — 3 Tbsp
- Fried tofu pouch — 2 pc
- Dashi broth — 350 ml
- Tsuyu — 2 Tbsp
- Mirin — 1 Tbsp
- Green onion — 10 g