Chicken Tempura and Grated Daikon Udon recipe - ingredients, nutrition and when to eat it
A Japanese-style dish of cold udon topped with crispy fried chicken and finely grated daikon.
A Japanese-style dish of cold udon topped with crispy fried chicken and finely grated daikon. Chewy noodles and savory chicken come together with a cool, refreshing broth, making it a good choice for lunch on a hot day or a light dinner.
Japanese · 30 minutes to cook
Nutrition (per 991g serving): 3173.8 kcal · protein 31.7g · carbohydrate 88.4g · fat 290.3g · sodium 1456.8mg
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: Let the grated daikon drain briefly in a sieve so it doesn't make the broth too watery.
Tips: Mix the batter lightly without overworking it; leaving a few small lumps helps the coating turn crisp.
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Ingredients (1 serving)
- Cooked udon noodles — 1 serving
- Boneless chicken thigh — 100 g
- Radish — 80 g
- All-purpose flour — 2 Tbsp
- Potato starch — 1 Tbsp
- Egg — 0.3 pc
- Water — 2 Tbsp
- Cooking oil — 300 ml
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Bonito flakes — 3 g
- Water — 200 ml
- Scallions — 1 Tbsp
- Ice — 3 pc