Thursday, October 8, 2009
Tempura & Udon, 天ぷら & 饂飩
After a rather heavy tonkatsu curry last night, a much lighter meal might be a very good idea. I found some prawns in the freezer, so tempura prawns with udon and a light dashi broth might just work.
Besides I'll only need to pick up a few things from the shop.
I'm serving the tempura prawns separately as all the tummies love them crisp.
for the dashi;
2 pc of dashi kombu (kelp)
15 gm dried bonito flakes
5 cups of water
Cover kombu with water in a pot and let it stand for 30 minutes.
Turn the heat on and simmer uncovered on a very low heat for 15 minutes, little bubbles will start to appear.
Remove the kombu; it should have doubled in size by now. I keep it for another use.
Empty the bonito flakes into the stock and allow to steep for 5 minutes.
Strain broth and its ready to go.
Click HERE for step by step instructions.
for the tempura batter;
1 large egg
3/4 cup plain flour, shifted
1/4 cup corn flour, shifted
1 cup iced water
beat the egg with iced water, add in flour and lightly beat. Do not get too excited when it comes to beating, or you'll get a rather tough batter if you work the gluten too much.
for the dipping sauce;
1/2 cup of dashi
dash of japanese soy sauce
dash of mirin
grated ginger and grated daikon on the side
for the tempura;
1/2 kg prawns, shelled, deveined and pat dried (I left the head and tail intact) and skewered with bamboo
to finish the dish;
Boil udon noodle according to the packaging, drained and keep warm.
Heat the remaining dashi on a very low simmer, add a dash of soy and mirin.
To fry the tempura, dip prawns into batter, fry in batches until golden brown. Do the same with the shiso leaves, drained well on paper towel.
divide the prawns and shiso tempura on a small plate; pour hot dashi broth over cooked udon noodle and top with some chopped spring onions. And don't forget the dipping sauce and grated ginger and daikon. ITADAKIMASU!!!!