Shrimp Tempura Udon Soup (Ebiten Udon)

Name: Shrimp Tempura Udon Soup (Ebiten Udon)
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: Japanese
Ingredients: 10 large shrimp (black tiger or similar, 20 to 30 g each, US 16/20 count); ½ tsp salt (for cleaning); 1 tbsp potato starch (katakuriko) (or cornstarch, for cleaning); 2 tbsp water (for cleaning); 75 ml water (thoroughly chilled); 50 ml carbonated water (thoroughly chilled); 15 g cornstarch; 75 g unbleached cake flour (or pastry flour, low-protein, around 7-8%, plus a little for dusting); 1 egg yolk (or ½ tbsp Japanese mayonnaise, 1 egg white, or about ½ a small beaten egg); 2 ice cubes (optional); cooking oil (for frying, at least 5 cm deep in a pot around 24 cm across); 1000 ml dashi stock; 75 ml Japanese soy sauce (koikuchi shoyu); 2 tbsp mirin; ½ tsp salt; 5 portions udon noodles (frozen recommended); finely chopped green onions (to taste); kamaboko fish cake (2 to 3 slices per serving, optional); Japanese chili powder (shichimi togarashi) (optional)

Instructions

Prep:30minCook:15min

You don't need to go to a restaurant to enjoy the best Tempura Udon. My recipe and tips ensure your shrimp are straight, your tempura batter is light and crispy, and your homemade udon broth is perfectly balanced.

Updated at: Thu, 10 Sep 2026 00:07:25 GMT