Tokyo

Tanuki udon

Name: Tanuki udon
Total time: 30 min
Yield: 2 servings
Cuisine: Japanese
Ingredients: 2 packs frozen udon udon noodles; 800 ml for dashi plus 4 tbsp ice cold for batter water; an 8 cm piece kombu; 3 dried shiitake mushrooms; 2 1/2 tbsp soy sauce; 2 tsp sugar; a pinch salt; 1/3 cup maida (all-purpose flour, plain flour); 2 tsp cornflour (cornstarch); Cooking oil (vegetable oil), for frying (about 2 tbsp absorbed); 1 tbsp dried dried wakame; 2 stalks sliced spring onion (green onion, scallion); a pinch red chilli powder (indian red chili powder)

Udon topped with crunchy tempura bits and nothing else. The trickster's dish: all crunch, no prawn.

30 minTime

11 gProtein each

mildSpice

The raccoon dog's noodles3 chapters · 2 min read

Make it your way

Grandma's wayThe original. Handle with reverence.

The original

513kcalsame

11 gproteinsame

5 gfibresame

30minutessame

Per serving, worked out from the ingredient table.

Ingredients

Udon noodles2 packs frozen udon

Water800 ml for dashi plus 4 tbsp ice cold for batter

Kombuan 8 cm piece

Dried shiitake mushrooms3

Soy sauce2½ tbsp

Sugar2 tsp

Salta pinch

Maida (all-purpose flour, plain flour)⅓ cup

Cornflour (cornstarch)2 tsp

Cooking oil (vegetable oil)for frying (about 2 tbsp absorbed)

Dried wakame1 tbsp dried

Spring onion (green onion, scallion)2 stalks, sliced

Red chilli powder (indian red chili powder)a pinch

Method

5 steps

1Soak the kombu and shiitake in 800 ml water for 20 minutes. Heat slowly, remove the kombu just before it boils and simmer the shiitake 5 minutes. Season with soy sauce, sugar and salt.
2Whisk the maida and cornflour with 4 tbsp ice cold water into a thin, lumpy batter.
3Heat the oil in a small kadai to medium high. Flick the batter from your fingertips or a spoon into the oil in drops. Fry 1 minute, stirring, then scoop out with a slotted spoon. Fry with care and keep children away from the oil.
4Soak the wakame for 5 minutes and drain. Heat the udon in boiling water for 1 minute and drain into bowls.
5Pour the hot broth over the noodles. Top with wakame, spring onion and a big handful of tempura bits right before serving.

Serve it like this

Bring the bowls to the table with the tempura bits in a small heap on top so everyone hears the crackle.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Tanuki udon

Make it your way

Ingredients

Method

Make it a meal