Crisp Japanese Tempura Udon with Shiitake Mushrooms
Dive into a comforting bowl of savory Udon noodles topped with perfectly crisped tempura vegetables and shiitake mushrooms, bringing a little slice of Japan to your table.
Preparation
Get these tasks done before you start cooking.
Marinating the Shrimp
- 1
Place shrimp in bowl
Place shrimp in a bowl.
- 2
Season shrimp
Add a pinch of salt and 1 tsp of lime juice.
- 3
Marinate shrimp
Let them marinate for 15 minutes.
Preparing the Vegetables and Mushrooms
- 1
Clean and slice mushrooms
Clean and slice the shiitake mushrooms.
- 2
Slice vegetables
Cut vegetables into uniform slices for even cooking.
- 3
Set aside
Set aside for later frying.
How to Make Crisp Japanese Tempura Udon with Shiitake Mushrooms
Total time: 1 h 47 min · Yields 4 servings
- 1
Udon Broth Preparation
Combine dashi, soy sauce, mirin, and salt in a saucepan. Simmer gently for 10 minutes.
- 2
Tempura Frying
Dip mushrooms, vegetables, and shrimp into the batter and fry in hot oil (350°F/175°C) until golden and crispy.
- 3
Udon Noodles
Boil udon noodles in a separate pot until tender, then rinse under cold water and toss with oil.
Chef's Tips
Further reading
Frequently asked questions
How long can I store leftovers?
Store in an airtight container and consume within 2 days for best taste.
Can I use dried udon noodles?
Yes, just follow the cooking instructions for dried udon, as they will need more boiling time.
Is it possible to make the tempura batter ahead?
It's best made fresh for a crisp texture as leaving it may affect the quality.
Can I make this dish gluten-free?
Use gluten-free flour and tamari in place of regular flour and soy sauce.
How do I reheat the tempura to keep it crispy?
Reheat in an oven at 350°F for a few minutes; avoid microwaving to prevent sogginess.
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