Kamaage Udon

Step 1

Whisk together dashi, soy sauce, mirin, and sugar for the kamaage. Set aside in a bowl.

Step 2

Beat 3 eggs in a separate bowl until well combined but not foamy.

Step 3

Stir the dashi mixture slowly into the beaten eggs. Strain through a fine sieve to remove air bubbles.

Step 4

Cut tempura vegetables into even 1/4-inch-thick slices or bite-sized pieces. Pat dry.

Step 5

Bring 800 ml dashi to a simmer in a pot. Stir in soy sauce, mirin, and sugar.

Step 6

Maintain a gentle simmer while you prepare tempura.

Step 7

Heat oil in a heavy pot to 350°F (175°C). Test with a wooden chopstick—bubbles should stream steadily.

Step 8

Whisk tempura flour with ice water until just combined—batter should look lumpy, not smooth.

Step 9

Dip each vegetable piece in batter and slide carefully into hot oil. Fry 2–3 minutes until light golden.

Step 10

Transfer tempura to a paper towel to drain. Keep warm in a 200°F oven.

Step 11

Bring a separate large pot of salted water to a boil. Cook udon until just tender, ~3 minutes.

Step 12

Drain udon and divide between two serving bowls.

Step 13

Ladle hot broth around the noodles, leaving some space in the center for the custard.

Step 14

Very slowly pour the strained egg custard mixture into the center of each bowl while the broth simmers.

Step 15

Let sit 2–3 minutes. The residual heat will gently set the custard into a silky layer without scrambling.

Step 16

Arrange tempura on top. Sprinkle with sliced scallions and nori. Serve immediately.