Udon noodles / tempura recipe

Like many Japanese noodles, udon noodles are usually served chilled in the summer and hot in the winter.

Cold udon is usually mixed with egg omelette slices, shredded chicken and other fresh vegetables, such as cucumber and radish. Toppings of Udon soup are chosen to reflect the seasons. Most toppings are added without much cooking, although there are also deep-fried tempura. [Via: wikipedia]


Udon Noodles:

  • 300g flour
  • 140ml water
  • 15g salt

Tempura (batter):

  • 110g flour
  • 200ml (1 egg + water combined)
  • + Any ingredients you want (shredded carrots, eggplants, okra, shrimp..)


  • 900ml water
  • 10g kombu
  • 20g dried Sardines
  • 20g thick bonito flakes
  • 5g thin bonito flakes

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