Silken Japanese Curry Udon with Tempura Shrimp

A Fusion Delight with Savory Depths

Enjoy a harmonized taste of tender udon noodles drenched in rich Japanese curry garnished with crispy tempura shrimp, creating a dish that's both comforting and exotic.

1 h 45 min
4
Intermediate

Ingredients

For the Curry Udon

400 grams udon noodles

2 tablespoons vegetable oil

1 medium onion

thinly sliced

2 cloves garlic

minced

1 tablespoon ginger

grated

2 carrots

sliced

1 potato

diced

500 ml chicken broth

100 grams Japanese curry roux

200 ml coconut milk

Salt and pepper

to taste

For the Tempura Shrimp

16 large shrimp

peeled and deveined

150 grams tempura flour

180 ml cold sparkling water

1 teaspoon baking soda

Ice cubes

Vegetable oil

for frying

For the Garnish

2 stalks spring onions

finely chopped

1 tablespoon sesame seeds

toasted

Nori strips

For the Accompaniments

Soy sauce

Pickled ginger

Preparation

Marinating the Shrimp

Pat Shrimp Dry

Pat the shrimp dry with a paper towel and keep them chilled.

Prepare Batter

Mix tempura flour, cold sparkling water, and baking soda to form a batter. Add ice cubes to keep it cold.

Rest Batter

Let the batter rest while preparing other components.

Preparing the Curry

Sauté Aromatics

Heat vegetable oil in a large pot over medium heat. Sauté sliced onions until translucent, then add garlic and ginger. Cook until fragrant.

Add Vegetables

Add sliced carrots and diced potatoes, stirring occasionally until they start to soften.

Combine Liquids

Add chicken broth, bring to a simmer, then incorporate the Japanese curry roux and coconut milk. Stir until thickened.

Pro Tip: Use coconut milk for a slightly sweet, creamy twist to your curry.

Cooking Process

Cooking the Curry Udon

Add chicken broth to the sautéed vegetables. Bring to a simmer, then incorporate the Japanese curry roux and coconut milk. Stir until thickened.

Simmer for 20 minutes.

Boiling the Noodles

In a separate pot, cook the udon noodles as per package instructions. Drain and set aside.

Cook for 10 minutes.

Frying the Tempura

Heat oil in a deep pan. Dip shrimp in batter, coating evenly, then fry until golden and crispy. Drain on paper towels.

Maintain high heat for a crispy coating.

Plating & Serving

Silken Japanese Curry Udon with Tempura Shrimp

FaUtensils

Plating & Serving

Serve the curry udon in deep bowls, placing the udon noodles first, then ladle over the curry sauce with vegetables. Top each bowl with four tempura shrimp.

Sauce Pairings

Soy Sauce

For additional saltiness

Pickled Ginger

For a hint of sour

Garnishes & Accompaniments

Chopped Spring OnionsToasted Sesame Seeds

Perfect Sides

Steamed Edamame

Cucumber Sunomono Salad