Japanese cuisine · Dough, Pasta & Rice

Tanuki Udon

Thick udon in hot dashi broth with crispy tempura crumbs that slowly thicken the broth.

Ingredients · for 4 servings

• 600 g udon noodles
• 1.2 l dashi
• 5 tbsp soy sauce
• 4 tbsp mirin
• 1 tsp sugar
• 100 g flour
• 120 ml cold water
• 500 ml oil for frying
• 1 bunch spring onions
• 1 tsp shichimi togarashi (or substitute chili flakes)

Instructions

1. For the crumbs, stir the flour with the ice-cold water only roughly — the batter should stay lumpy, which gives the irregular crumbs later.
2. Heat the oil to 180 °C and drizzle the batter in fine strands off a spoon; fry for 1–2 min. until the crumbs are light golden and crisp, then drain on kitchen paper.
3. Bring dashi, soy sauce, mirin and sugar to a boil in a pot and let simmer over low heat for 5 min. until the broth tastes well-rounded.
4. Cook the udon in plenty of boiling water for 2–3 min. according to package instructions, drain in a sieve and briefly rinse with hot water so the broth stays clear.
5. Cut the spring onions into thin rings and divide the noodles among four warmed deep bowls.
6. Pour on the piping hot broth, generously scatter the tempura crumbs and spring onions on top, season with shichimi togarashi and serve immediately while the crumbs are still crisp.