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Silken Japanese Curry Udon with Tempura Shrimp

Name: Silken Japanese Curry Udon with Tempura Shrimp
Prep time: 35 min
Cook time: 105 min
Total time: 140 min
Yield: 4 servings
Cuisine: Main Course
Ingredients: 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; 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; 2 stalks spring onions, finely chopped; 1 tablespoon sesame seeds, toasted; Nori strips; Soy sauce; Pickled ginger

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.

4.5(417 reviews)

·By Ethan Brooks·January 6, 2026

Silken Japanese Curry Udon with Tempura Shrimp — Main Course served and photographed from above

Prep

35 min

Cook

1 h 45 min

Difficulty

Intermediate

Serves

Ingredients

Servings

For the Curry Udon

For the Tempura Shrimp

For the Garnish

For the Accompaniments

Nutrition

Per serving

Calories: 766 kcal
Protein: 20.88 g
Carbs: 89.5 g
Fat: 36.25 g
Fiber: 6.18 g

Whole recipe

Total

Calories: 3065 kcal
Protein: 83.5 g
Carbs: 358 g
Fat: 145 g
Fiber: 24.7 g

Breakdown by ingredient▾

Ingredient	Cal	P	C	F	Fib
400 grams udon noodles	560	16	120	2	8
2 tablespoons vegetable oil	240	0	0	28	0
1 medium onion thinly sliced	44	1	10	0	2
2 cloves garlic minced	9	0	2	0	0.1
1 tablespoon ginger grated	5	0	1	0	0.1
2 carrots sliced	50	1	12	0	4
1 potato diced	130	3	30	0	3
500 ml chicken broth	20	2	1	1	0
100 grams Japanese curry roux	540	6	54	36	0
200 ml coconut milk	360	4	12	36	0
Salt and pepper to taste	0	0	0	0	0
16 large shrimp peeled and deveined	160	36	0	2	0
150 grams tempura flour	550	11	106	2	4
180 ml cold sparkling water	0	0	0	0	0
1 teaspoon baking soda	0	0	0	0	0
Ice cubes	0	0	0	0	0
Vegetable oil for frying	300	0	0	33	0
2 stalks spring onions finely chopped	10	0	2	0	1
1 tablespoon sesame seeds toasted	52	2	2	5	1
Nori strips	5	0.5	1	0	0.5
Soy sauce	10	1	1	0	0
Pickled ginger	20	0	4	0	0

These are estimates, not dietary advice.

Preparation

Get these tasks done before you start cooking.

Marinating the Shrimp

1
Pat Shrimp Dry
Pat the shrimp dry with a paper towel and keep them chilled.
2
Prepare Batter
Mix tempura flour, cold sparkling water, and baking soda to form a batter. Add ice cubes to keep it cold.
3
Rest Batter
Let the batter rest while preparing other components.

Preparing the Curry

1
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.
2
Add Vegetables
Add sliced carrots and diced potatoes, stirring occasionally until they start to soften.
3
Combine Liquids
Add chicken broth, bring to a simmer, then incorporate the Japanese curry roux and coconut milk. Stir until thickened.
Tip: Pro Tip: Use coconut milk for a slightly sweet, creamy twist to your curry.

How to Make Silken Japanese Curry Udon with Tempura Shrimp

Total time: 2 h 20 min · Yields 4 servings

1
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.
2
Boiling the Noodles
In a separate pot, cook the udon noodles as per package instructions. Drain and set aside.
3
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.