Super Easy Tempura Udon Recipe by クックC7P0F6☆
Cooking Instructions 1 Peel the onion and carrot. Cut the onion into wedges and the carrot into thin quarter slices. Place them in a bowl, add a little flour and water, and mix to coat evenly. 2 Pour vegetable oil into a pot for frying and heat it up. Once the oil is warm, carefully drop in the coated vegetables in small clusters for tempura. 3 Fry until golden brown and crispy. 4 In a separate pot, add 1 2/3 cups water (about 400 ml), mirin-style seasoning, soy sauce, and dashi powder. Heat until warm, then add the udon noodles. 5 Once the noodles are heated through, turn off the heat, add bonito flakes, and stir. Place the udon in a bowl, top with the tempura, pour the broth over, and serve. 1 Peel the onion and carrot. Cut the onion into wedges and the carrot into thin quarter slices. Place them in a bowl, add a little flour and water, and mix to coat evenly. 1 Peel the onion and carrot. Cut the onion into wedges and the carrot into thin quarter slices. Place them in a bowl, add a little flour and water, and mix to coat evenly. 2 Pour vegetable oil into a pot for frying and heat it up. Once the oil is warm, carefully drop in the coated vegetables in small clusters for tempura. 2 Pour vegetable oil into a pot for frying and heat it up. Once the oil is warm, carefully drop in the coated vegetables in small clusters for tempura. 3 Fry until golden brown and crispy. 3 Fry until golden brown and crispy. 4 In a separate pot, add 1 2/3 cups water (about 400 ml), mirin-style seasoning, soy sauce, and dashi powder. Heat until warm, then add the udon noodles. 4 In a separate pot, add 1 2/3 cups water (about 400 ml), mirin-style seasoning, soy sauce, and dashi powder. Heat until warm, then add the udon noodles. 5 Once the noodles are heated through, turn off the heat, add bonito flakes, and stir. Place the udon in a bowl, top with the tempura, pour the broth over, and serve. 5 Once the noodles are heated through, turn off the heat, add bonito flakes, and stir. Place the udon in a bowl, top with the tempura, pour the broth over, and serve. More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Basque Cheese Cake Easy Sampaloc Recipe California Farm Venison Dinner Broth with Noodles Pumpkin-Quince Dump Cake Basque Cheese Cake Easy Sampaloc Recipe California Farm Venison Dinner Broth with Noodles Pumpkin-Quince Dump Cake Leftover poha corn fritters Gravy Wale Zero Oil Steamed Lauki Ke Pakaude Lauki Kofta 🫕Butternut Squash Soup🫕 Chicken masala fry Pumpkin-Quince Dump Cake Sitafal Rabdi Leftover Poha Tikki Dragon Fruit Pomegranate Pink Juice Beetroot mini tacos Tandoori Aam Gola Leftover poha corn fritters Gravy Wale Zero Oil Steamed Lauki Ke Pakaude Lauki Kofta 🫕Butternut Squash Soup🫕 Chicken masala fry Pumpkin-Quince Dump Cake Sitafal Rabdi Leftover Poha Tikki Dragon Fruit Pomegranate Pink Juice Beetroot mini tacos Tandoori Aam Gola