Tempura Udon
By: Anonymous
Published: Sunday, February 14, 2010 - 1:46am

Ingredients




16 unpeeled medium-size fresh shrimp
6 cups water
2 pkts udon noodles - (6 oz ea)
tablespoon dashi soup stock see * Note
cup mirin see * Note
2 tablespoons soy sauce
cup all-purpose flour
cup ice water
1 lrg egg
1 egg white
5 cups vegetable oil
1 cup thinly-sliced shiitake mushrooms
1 cup shredded savoy cabbage see * Note
1 bn green onions sliced

Preparation

1 * Note: Fish bouillon granules may be substituted for dashi. Four teaspoons sugar may be substituted for 1/4 cup mirin. Napa cabbage may be substituted for savoy cabbage. 2 Peel shrimp, and devein, if desired. Bring 6 cups water to a boil in a large stockpot. Add noodles, and cook 6 to 8 minutes. Remove noodles with a slotted spoon, reserving boiling water. Rinse noodles; drain and set aside. 3 Add soup stock, mirin, and soy sauce to boiling water. Reduce heat, and simmer 5 minutes. Keep warm. 4 Stir together flour and next 3 ingredients. Coat shrimp with mixture. Pour oil into a Dutch oven; heat to 375 degrees. Fry shrimp, in batches, in hot oil over medium-high heat 3 minutes or until golden brown. Drain on paper towels, and keep warm. 5 Cook mushrooms in hot broth 2 minutes. Add cabbage, and cook 2 minutes. Divide noodles evenly into 4 large bowls; top with broth mixture, and sprinkle with green onions. Serve with fried shrimp. 6 This recipe yields 4 servings.