Udon is another popular Japanese noodle dish, like Ramen, that has become popular around the world. There are many different variations on udon toppings but this week I am sharing the tempura prawn version, which is one of the most popular and my personal favourite.
Udon noodles are so tasty and the soup has such a delicious light flavour that I’m sure you will love! Udon noodles are much thicker than ramen noodles and are white, rather than a yellowy colour, because egg is not used as an ingredient. The stock that is used for ramen and udon also differ which makes the overall taste of the noodles and soup different.
You can use the pre-made packets of udon soup, which is super easy to use because all you need to do is add hot water, but you can also make the soup broth from scratch, and I will be sharing a recipe for how to do this soon.
This tempura udon is my son’s favourite type of udon, and I think his favourite Japanese dish ever. Whenever we get udon somewhere or have Japanese food for lunch, he always gets tempura prawn udon. Tempura udon is probably the yummiest because the tempura itself is sooo delicious and becomes even more delicious when added to the udon.
Other types of udon are Kitsune Udon, which uses fried tofu as a topping; Tamago, which uses egg; Karee Udon, which uses a curry flavoured soup; and Nabeyaki, which means it’s cooked in a clay pot.
If you’ve never had udon before then I hope you try out this recipe and discover how delicious it is! It’s such a popular dish and definitely one of the yummiest types of noodle dishes in Japan. I hope you enjoy the recipe!
- 250 g frozen Udon noodles *1
- 2 Udon dashi sachets
- 2 tempura prawn *2
- 4 slices of fish cake *3
- Chopped shallots to garnish
- Shichimi togarashi optional garnish
- Boil water in a large pot and add the Udon noodles and cook according to packets instructions (varies depending on whether you use dry or frozen).
- Empty 2 udon dashi sachets into two bowls and add 250ml hot water to each bowl.
- Drain the cooked udon noodles and divide into the two bowls.
- Top with 2 slices of fish cake and 1 tempura prawn each.
- Garnish with chopped shallots and sprinkle a little bit of shichimi togarashi if you like a little bit of spice.