Tempura Udon recipe - ingredients, nutrition and when to eat it
Warm udon topped with crisp shrimp tempura. The chewy noodles pair with a broth infused with fish cake and soy sauce, making it a satisfying lunch or dinner on…
Warm udon topped with crisp shrimp tempura. The chewy noodles pair with a broth infused with fish cake and soy sauce, making it a satisfying lunch or dinner on a cold day.
Street food · 25 minutes to cook
Nutrition (per 781.5g serving): 747.8 kcal · protein 25.3g · carbohydrate 106.1g · fat 23g · sodium 2036.6mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Managing the moisture in the shrimp and batter well will make the tempura crispier.
Tips: Simmer the broth briefly over medium heat rather than boiling it hard for a long time, so the fish cake keeps more of its texture.
Tips: Add the shrimp tempura just before serving to keep it from becoming soggy in the broth.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Cooked udon noodles — 1 serving
- Shrimp — 3 pc
- Fish cakes — 1 sheet
- All-purpose flour — 2 Tbsp
- Water — 380 ml
- Cooking oil — 1 Tbsp
- Tempura flakes — 2 Tbsp
- Kombu — 1 piece
- Dried anchovies — 5 g
- Soy sauce — 2 tsp
- Mirin — 1 Tbsp
- Onion — 0.1 pc
- Green onion — 0.3 stalk
- Salt — 0.3 tsp