Ebi Tempura Udon

Step 1

Pat the shrimp dry using paper towels by pressing gently on each one until no moisture remains, so the batter will stick better.

Step 2

Pour the flour into a shallow bowl and set it on the counter next to where you will fry.

Step 3

Place a plate lined with paper towels near the stove—this is where the cooked tempura will drain.

Step 4

Pour the dashi stock into a large pot and set it over medium-high heat; cover with a lid so it heats faster, about 5 minutes.

Step 5

Once the broth reaches a simmer (small bubbles breaking the surface steadily), stir in 3 tablespoons of soy sauce until combined.

Step 6

Reduce the heat to medium-low and keep the broth at a gentle simmer while you cook the tempura.

Step 7

Pour 2 cups of neutral oil into a medium saucepan and set it over medium-high heat; it's ready when a pinch of flour dropped in immediately sizzles and browns in 2–3 seconds, about 4 minutes.

Step 8

Coat each shrimp lightly in flour, shaking off any excess, so the batter layer will be thin and crispy.

Step 9

Carefully place 4 shrimp into the hot oil, one at a time, spacing them apart; do not overcrowd the pan.

Step 10

Fry for 90 seconds until the flour coating turns golden brown (the color of butterscotch), then flip each shrimp using cooking chopsticks or a slotted spoon.

Step 11

Fry the second side for another 60 seconds until it matches the first side in color, then lift the shrimp out with a slotted spoon and place on the paper towel–lined plate.

Step 12

Repeat steps 9–11 with the remaining 4 shrimp, maintaining the oil temperature so each batch cooks at the same rate.

Step 13

Drop the udon noodles into the simmering broth and stir gently with chopsticks or a wooden spoon to separate them; cook for 2 minutes until they heat through.

Step 14

Divide the noodles and broth equally between two large bowls, using a slotted spoon for noodles and a ladle for broth.

Step 15

Arrange 4 crispy shrimp on top of the noodles in each bowl, centering them in the broth.