I remember when I saw "The Flavor of Chengsha", there was such a fragment. The store manager and the female student met in the small noodle restaurant. They asked for a bowl of tempura and the female student’s fragrant scent. I looked at it like this. The movie that was burnt out was so watched by me that I had studied for a while and then completed this heart-felt "tempura udon".
First prepare the tempura ingredients. Traditionally, shrimp, mushrooms, and vegetables are selected according to personal preferences. Shrimp head to head, tail, shell, shrimp line, a few cuts in the abdomen, do not cut.
Mushrooms are soaked, cut flowers, okra wash surface fluff, use kitchen paper to absorb dry surface moisture, set aside.
Tempura powder and cold water. A very recommended tempura powder, novices can do very successful. Just mix it with water in proportion, the skin is crisp and not too thick.
Mix cold water with tempura powder and beat with egg to no powder.
Heat half a pot of oil, when 80% hot, wrap the ingredients in the tempura batter, you can put it into the pot, fry until the surface is golden, and the batter layer is light and flowery.
Use kitchen paper to blot excess oil. One of the advantages of this brand of tempura powder I recommend is that after cooling, the shell can also be kept crisp.
Burn a pot of hot water, put it in the udon noodles after boiling water, and cook for 3-5 minutes.
When cooking noodles, let's make radish puree. The white radish is cut into small pieces and pressed into a radish with a garlic press.
Remember to pour out the squeezed water. Leave radish puree and add Japanese soy sauce and miso.
Take a noodle bowl, add the appropriate amount of Japanese soy sauce, and boil the water to 8 minutes. Add the cooked udon noodles. Sprinkle with green onion, tempura udon noodles are ready.