Japanese Tempura Prawn Noodles, has a delicious combination of lightly battered and fried tempura prawns. It’s also got a collection of wonderful Japanese ingredients to put a smile on your face.
While tempura prawns are the headline act, it is not possible to disregard the importance which the other elements bring to this meal. The broth carries a depth of flavor which is both powerful enough to support the tempura, yet subtle enough to allow it to shine.
Then there’s the udon noodles. Ramen noodles are a very common noodle, but udon is a noodle format which is most popular in Japan. Udon are thick and soft noodles which are the perfect accompaniment to tempura and dashi. They give a wonderful textural mouth-feel and add body to this light and delicious meal. These three elements, combined with bonito flakes bring some of the most renowned elements of Japanese cuisine. Sweetness, sourness, bitterness, saltiness, and of course, umami.
With our Japanese Tempura Prawn Noodles you can make it in your own kitchen! We hope you enjoy it as much as we do!
Thinking of Making Japanese Tempura Prawn Noodles Yourself?
Japanese cooking is not that difficult to do, so long as you take the time to prepare well. In fact, it’s not all that much effort, it’s just important to keep to the plan.
Don’t let the amount of ingredients intimidate you. First, print out the recipe and tick off all the things you already have. Then you will have a small and convenient list to take to the store. Preparation saves time. It’s difficult to resist marching ahead quickly, but getting all your ducks in order helps a lot. Even if it’s chicken you’re cooking.
Make it Now With This Simple Cooking At Home Is Fun Recipe:
Japanese Tempura Prawn Noodles
- suace pan – medium
- sauce pan – large
- noodle bowl
- rice cooker
- 300 g dried udon
- ½ cup soy
- ½ cup mirin
- 8 large tiger prawns
- ½ cup plain flour
- Vegetable oil for frying
- ½ tsp shichimi togarashi Japanese spice mix
- 2 spring onions finely chopped
- Dashi Broth
- 15 g konbu dried kelp
- 4 ¼ cups water
- 15 g smoked dried bonito flakes
- ½ cup plain flour
- ½ cup cornflour
- 1 tsp baking powder
- 1 cup soda water iced
Mt Fuji Rice Triangles
- 2 cups sushi rice cooked and cooled
- 4 nori sheets
- Soy & Wasabi to serve
- 200 g edamame
- 1 tbsp sesame oil
- 1 tsp garlic minced
- ¼ tsp salt
- ¼ tsp white pepper
- Using the sushi rice, form the rice into the shape of a triangle. Wrap the bottom half of the triangle in nori, set aside for plating.
- In a medium saucepan, boil edamame for 4-5 minutes until tender, drain. Mix together remaining edamame ingredients, stir through edamame to coat well. Serve on dish, either hot or cold.
- Using a large saucepan, place kelp with 4 cups of water and cook for about 10 minutes until it is just about to boil. Remove the kelp.
- Allow the broth to boil, then add bonito flakes and ¼ cup of cold water. Return to boil then remove from heat immediately.
- In a large saucepan, boil udon noodles for 3-5 minutes, until tender. Drain and reserve for soup.
- Heat a large quantity of oil in a small saucepan. Mix together the tempura batter ingredients. Dip the prawns into the plain flour, remove excess, then dip into tempura batter. Deep fry until the tempura is lightly browned and the prawn is cooked. Drain on absorbent paper towel.
- Divide the noodles between 4 small bowls, cover with the dashi broth. Place 2 prawns on top of each bowl, then sprinkle with shichimi togarashi and spring onion.
- Serve with the edamame and the rice triangles with soy and wasabi.