If you love shrimp and tempura, then you’ll definitely want to try shrimp tempura udon. The tempura batter used for the shrimp is light and crispy, and it pairs perfectly with the chewy udon noodles and savory toppings. It’s a delicious and filling meal that will leave you satisfied.
Mahalo to Foodland Hawai’i for sponsoring this post. As always, thoughts and opinions are my own.
Shrimp tempura udon is surprisingly easy to make at home. The shrimp tempura can be made ahead of time and frozen, so all you have to do is cook the noodles and assemble the dish when you’re ready to eat. It’s a quick and satisfying meal that will please everyone in the family.
What is shrimp tempura udon?
Tempura udon is a type of Japanese noodle dish that typically consists of chewy udon noodles, a delicious shrimp tempura topping, and a variety of other savory toppings like scallions, fish cake, and seaweed. It’s a hearty and filling meal that’s perfect for a busy days.
What’s the difference between udon noodles and ramen?
Ramen and udon noodles are both types of Japanese noodles that are popular in Japanese cuisine. Both noodles are made wheat based are typically served in a broth with various toppings.
Ramen noodles are thinner and have a softer texture, while udon noodles are thick, soft, and chewy.
The benefits of eating shrimp tempura udon
Shrimp tempura udon is a delicious and filling meal that provides numerous benefits. Shrimp is a low-calorie, high-protein food that is packed with nutrients. The tempura batter used for the shrimp is light and crispy, and it pairs perfectly with the chewy udon noodles and savory toppings.
What is tempura udon made of?
(Full recipe instructions and ingredient amounts are in the recipe card at the bottom of this post)
To make this shrimp tempura recipe you’ll need:
- Water. This will be mixed with dashi powder to make the soup base.
- Maika’i Umami Dashi Powder. This can be found at your local Foodland. And best of all there’s no MSG.
- Shoyu. Japanese style soy sauce that can be found in the Asian aisle at most grocery stores.
- Mirin. A type of rice wine that adds a nice flavor the the broth.
- Udon noodles. You can use dried or precooked noodles here. Just cook according to package directions.
- Shrimp tempura. Make this from scratch or buy some store bought ones.
- Kamaboko. These are fish cakes that can be found in the refrigerated section.
- Green onions. Add a pop of color and flavor.
- Nori. Dried seaweed strips to add some extra umami.
- Optional shichimi togarashi for added spice
(Full recipe instructions and ingredient amounts are in the recipe card at the bottom of this post)
How to make shrimp tempura udon?
Cook your uodn noodles to package directions.
Now for the dashi. You’ll want to set a pot of water on the stove and bring to a boil. Once the water is boiling you can start making your dashi.
To the pot you’ll add the Maika’i Umami Dashi powder, shoyu, and mirin. Bring this back to a boil and mix until well combined. Once all the dashi powder has dissolved remove from heat.
Add your cooked udon noodles to two bowls. Pour the dashi over the noodles.
You’ll then top your udon with cooked shrimp tempura, kamaboko, green onions, and nori. If you like a little spice you can add shichimi togarashi over the top.
Grab yourself a pair of chopsticks (or a fork) and ENJOY!!
Tips for the best tempura udon
- Don’t over cook your noodles. Make sure there is a little chew in it before removing from the water.
- Be sure to boil the dashi until all the powder has dissolved. Afterall, no one wants a gritty broth.
- Assemble the dish right before you are ready to eat. If you leave the shrimp and the noodles in the dashi it will soak up the broth and become soggy.
Frequently asked questions
Tempura udon is made with thick chewy Japanese noodles with a soup base and topped with battered shrimp and various other toppings like kamaboko, green onions, and nori.
Personally, I like to use chopsticks, but a good old fork and spoon work just as well.
You be. Udon noodles are known for being thick and chewy and does a great job of soaking up the flavor or any sauce or dashi that is being used.
More delicious shrimp recipes
Shrimp Tempura Udon
Equipment
Ingredients
Instructions
- Set a small pot on the stove set over high heat. Add water and bring to a boil.
- Add Maika’i Umami Dashi Powder, shoyu, and mirin. Mix until well combined and the dashi powder has dissolved.
- Add cooked udon noodles to a bowl. Pour dashi over the noodles.
- Top with shrimp tempura, kamaboko, green onions, and nori.
- For optional spice, sprinkle shichimi togarashi over top.
Notes
- Don't over cook your noodles. Make sure there is a little chew in it before removing from the water.
- Be sure to boil the dashi until all the powder has dissolved. Afterall, no one wants a gritty broth.
- Assemble the dish right before you are ready to eat. If you leave the shrimp and the noodles in the dashi it will soak up the broth and become soggy.
Nutrition
© Relle Lum for Keeping It Relle. Please do not copy and paste or screenshot recipes online or on social media. I’d love it if you share a link with a photo instead. Mahalo!
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