Ingredients
- 150ml of Water (for sauce)
- 2.5 Table Spoons of Soy Sauce
- 1+1/2 Table Spoons of Mirin
- 1/2 Tea Spoon of Sugar
- 1/4Cup (apx.2.5g) of Dried Bonito Flakes
- One portion of Udon
- Your Choice of Vegetable (Onion, Carrot, Corn)
- 25g of Rice flour
- One Egg (Large)
- 30ml of Water (for tempura)
- 3 Slices of Avocado
- 3 Prawns
- Toppings: Sprinkle of Coriander and 1/4 Lemon
Method
- Home made Udon sauce: In the saucepan, add water, soy sauce, mirin, and sugar then cook until boiling. Remove from heat and add the bonito flakes, then set aside to cool down.
- Strain the sauce into a container and put in the refrigerator to keep cold.
- Vegetable Tempura: julienne vegetables then mix in a bowl with egg, water, and rice flour.
- Boil water in a large pot and cook Udon noodles per packet instructions. Drain water and rinse the noodles with cold water.
- While cooking the Udon noodles, fry small ladles of the tempura mix in oil at 170 degrees until the tempura becomes golden and crunchy.
- Dish up the Udon noodles and sauce with tempura, avocado, prawn and coriander. Squeeze lemon on top and serve.
Product used in recipe
- Obento - Mirin Seasoning
- Hakubaku - Hakubaku Organic Udon
