Hokkai Recipe: Kakiage Udon

Ingredients (for 1 person)

  • Kakiage (tempura)
  • 80 gr udon noodles (pre-cooked)
  • 500 ml water
  • 1 teaspoon dashi no moto (Japanese fish bouillon)
  • 1 teaspoon soy sauce
  • 1 teaspoon mirin
  • 1/2 teaspoon salt
  • Spring onion

Preparation method

  1. Bring 500 ml of water to a boil.
  2. Add the dashi, soy sauce, mirin, and salt and stir gently.
  3. Remove the Kakiage from the package and place in the microwave for 1 minute to soften it (this makes it easier for the heat to pass through).
  4. Place the Kakiage in the deep fryer at 180 ℃ for 4-5 minutes until crispy. Don’t forget to turn it over regularly.
  5. Put the soup in a bowl and add the cooked udon noodles.
  6. Place the Kakiage on top and decorate with some spring onion.

Meshiagare!

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