Kakiage Bukkake Udon

Por Japanese Cooking 101 · 45 min

Ingredientes

Modo de preparo

1. Chop the green onions thinly and grate the daikon. Refrigerate. Thinly cut the vegetables and cut the shrimp into small pieces. Put the vegetables and shrimp in a medium bowl.
2. In a separate bowl, mix flour, katakuriko or cornstarch, a pinch of salt and water. Do not overmix. Add the vegetables to the batter.
3. Heat oil 1 inch (2.5 cm) deep in a pan over medium-high heat. Drop large spoonfuls of the battered vegetables into the oil and fry 6–7 minutes, turning once or twice. Remove from the oil.
4. Cook the udon according to the package instructions, then cool under running water, using ice if needed.
5. Mix the mentsuyu and water. Divide the noodles, kakiage and toppings between large shallow bowls, then pour the sauce over.

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