This is the Best Noodle Dish I Made This Year

By Seonkyoung Longest · 45 min

Ingredients

Instructions

1. Bring the sake (or water) to a boil, add the remaining sauce ingredients, and bring back to a boil. Remove the kelp, reduce heat to low and simmer for 15 minutes. Straining is optional; the sauce keeps 30 days in the fridge.
2. Heat the frying oil to 350°F.
3. Toss the vegetables with the tempura flour until coated, then add the water and mix. Drop about one chopstick-full of the mixture per fritter into the oil, adding a couple more if the pot allows. Flip after a couple of minutes. Fry until golden brown and crispy, about 4 to 5 minutes. Drain on a rack and repeat with the rest.
4. Bring the water, tsuyu and salt to a boil over high heat. Add rehydrated seaweed if using.
5. Cook the udon following the package directions, separately if you prefer a clearer broth or if the noodles are dried.
6. When the noodles are done, turn off the heat and add the green onions.
7. Divide the noodles and broth between 2 bowls and top each with 2 pieces of vegetable tempura. Serve immediately.

Summarized from Seonkyoung Longest's video. Watch it for the details.

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