Thursday, 10 August 2017

Udon Noodles with Tempura

I still fight to eat the huge courgette, that started this Sunday as a fresh salad. It is a challenge to find lots of different recipes to show the best sides of this vegetable.
I looked at the snake like top part of the courgette and thought Tempura.

This was a great idea, the slices of veggie tasted amazing after they came out of the frying oil. I had an leftover boiled egg sitting on the counter and put that through the tempura batter as well. After frying it, it was delicious.

Recipe for tempura:
60 g tempura flour
60 ml ice cold water
Japanese pepper and salt
Frying oil

1 pack Udon noodles
500 ml Dashi stock
1 spring onion
1 tbsp soy sauce

Slice the courgette into half centimeter discs.
Mix the batter.
Heat up the oil 180 C
Put slices and egg through the batter and fry until golden.

Cook the Udon in salted water. Drain and wash under cold water to get out starch.
Make the broth.

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