Udon in Hot Dashi Broth with Crisp Shrimp Tempura

What you need

• 800 ml (3 1/3 cups) dashi
• 3 tbsp light soy sauce
• 3 tbsp mirin
• 1/2 tsp salt
• 400 g (14 oz) fresh or frozen udon noodles, 2 portions
• 8 medium shrimp, about 200 g (7 oz), peeled and deveined, tails left on
• 110 g (7/8 cup) all-purpose flour, 100 g for the batter, 10 g for dusting
• 1 large egg yolk
• 150 ml (2/3 cup) ice water
• 750 ml (3 cups) neutral oil, for deep frying
• 2 stalks scallions, thinly sliced

Method

Restated from the original video

1. 1

   Combine the dashi, soy sauce, mirin and salt in a pot. Bring to a simmer, then keep warm over low heat.

2. 2

   Make 3 shallow cuts across the belly of each shrimp and press down gently to straighten it, so it does not curl when fried.

3. 3

   Pat the shrimp dry and dust them with 10 g (1 tbsp) of the flour.

4. 4

   Heat the oil in a deep, heavy pot to 175 °C (350 °F).

5. 5

   Whisk the yolk with the ice water. Add the remaining 100 g flour and stir with chopsticks for a few strokes. Leave some small lumps.

6. 6

   Hold a shrimp by the tail, dip it in the batter and lower it into the oil. Fry 4 at a time until the batter is pale gold and crisp and the shrimp are pink and cooked through, 2 min.

7. 7

   Lift out the shrimp and drain on a rack. Skim the loose batter bits from the oil, then fry the rest.

8. 8

   Cook the udon in a large pot of boiling water until tender, 2-3 min for frozen noodles or as the packet says. Drain well.

9. 9

   Divide the udon between two deep bowls and ladle the hot broth over.

10. 10

    Top each bowl with 4 shrimp and the scallions. Serve at once so the tempura stays partly crisp.

Imported from itsu.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.