Chicken Tempura Bukkake Udon recipe - ingredients, nutrition and when to eat it
This Japanese noodle dish combines cold udon with crispy fried chicken, a soy-based broth, and grated daikon.
This Japanese noodle dish combines cold udon with crispy fried chicken, a soy-based broth, and grated daikon. Its savory, refreshing broth pairs well with the rich tempura, making it a good choice for lunch on a hot day or a light dinner.
Japanese · 30 minutes to cook
Nutrition (per 560g serving): 724.3 kcal · protein 29.7g · carbohydrate 78.6g · fat 29.3g · sodium 1464mg
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: Mix the batter lightly, leaving a few small lumps, for a crisp coating.
Tips: Rinse the noodles in cold water and drain them well so they don’t dilute the broth.
Tips: Heat the frying oil until gentle bubbles rise when you add the chicken.
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Ingredients (1 serving)
- Cooked udon noodles — 1 serving
- Boneless chicken thigh — 100 g
- Flour — 2 Tbsp
- Egg — 0.3 pc
- Water — 2 Tbsp
- Cooking oil — 300 ml
- Soy sauce — 1 Tbsp
- Mirin — 1 tsp
- Water — 100 ml
- Daikon radish — 40 g
- Green onion — 5 g
- Wasabi — 0.3 tsp