Chicken Tempura Bukkake Udon recipe - ingredients, nutrition and when to eat it
This Japanese-style bowl features crispy fried chicken over chilled or warm udon, finished with tsuyu dipping sauce.
This Japanese-style bowl features crispy fried chicken over chilled or warm udon, finished with tsuyu dipping sauce. The chewy noodles and savory tempura pair nicely with grated daikon and scallions. It makes a satisfying lunch or dinner.
Japanese · 30 minutes to cook
Tips: Don’t overmix the batter; it fries up lighter and crispier that way.
Tips: Tsuyu varies in strength by brand, so start with a little and add more to taste.
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Ingredients (1 serving)
- Boiled udon noodles — 1 serving
- Boneless chicken thigh — 100 g
- All-purpose flour — 2 Tbsp
- Egg — 0.3 pc
- Cold water — 2 Tbsp
- Cooking oil — 300 ml
- Tsuyu (Japanese noodle soup base) — 2 Tbsp
- Daikon radish — 40 g
- Scallions — 1 Tbsp
- Bonito flakes — 1 tsp