Cold udon noodle dish with vegetable Kakiage tempura and savory Mentsuyu dipping sauce
Video
Ingredients
- 2 green onions
- 1/3 cup grated Daikon radish
- 2 servings Udon (frozen or dried)
- deep-frying oil
Kakiage Ingredients
- 1/2 cup brown onion
- 1/2 cup carrot
- 4 green beans
- 4 shrimp
Kakiage tempura batter
- 1/2 cup cake flour
- 1 Tbsp Katakuriko (potato starch)
- 1 pinch salt
- 1/2 cup ice water
Bukkake sauce
- 1/2 cup Mentsuyu
- 1 cup water
Instructions
- Chop green onions thinly and grate the daikon radish. Set aside in the fridge. Thinly cut the vegetables, and cut shrimp into small pieces. Put the vegetables and shrimp in a medium bowl.
- For the Tempura batter, mix flour, Katakuriko or cornstarch, a pinch of salt, and water in a different bowl. Do not overmix. Add vegetable to the batter.
- Fill a pan with oil to 1" (2.5 cm) deep and heat over medium-high. Drop big spoonfuls of the battered vegetables into the oil and fry for 6–7 minutes, turning once or twice. Remove from oil.
- Cook Udon according to the package instructions, and cool under running water. Use ice if needed to cool further.
- Mix Mentsuyu and water. In large shallow bowls, divide the noodles, Kakiage tempura, and green onion and radish toppings. Pour the sauce over the dish.