Japanese
Vegetable Tempura Udon
Vegetable Tempura Udon is Japanese home cooking, eaten at lunch and dinner. On the plate it is the dish at the centre and the soup. Below is what usually sits beside it, what it does and does not contain, and what else to cook once you have made it.
Ingredients
- 1 lb udon noodles
- 1 cup all-purpose flour
- 1 large egg
- 1 cup ice water
- 1 sweet potato
- 1 zucchini
- 2 cups green beans
- 1 piece kombu
- 4 dried shiitake mushrooms
- 1/4 cup soy sauce
- 1 tbsp sugar
- 3 scallions
- 3 cups neutral oil for frying
- 1/4 tsp salt
How to cook it
- Simmer the kombu and dried shiitake in 8 cups water for 15 minutes, then remove them and stir in the soy sauce and sugar for the broth.
- Whisk the flour, egg, and ice water into a lumpy tempura batter, keeping it cold.
- Heat the frying oil to 350F, dip the sliced sweet potato, zucchini, and green beans in the batter, and fry until pale gold and crisp, about 3 minutes, then drain and salt lightly.
- Boil the udon noodles until tender, then drain and divide among four deep bowls.
- Ladle the hot broth over the noodles.
- Top each bowl with the vegetable tempura and scallions and serve right away.
Safe at your table
Dinejot tracks ten allergens and tags every one of them by hand, so the absences below are as deliberate as the presences. Vegetable Tempura Udon carries gluten, eggs, and soy. It is free of the remaining 7 allergens on that list.
| Allergen | In this dish | Cook this instead |
|---|---|---|
| Peanuts | No | |
| Tree nuts | No | |
| Dairy | No | |
| Gluten | Yes | Dairy-Free Chicken Rice Bowl |
| Shellfish | No | |
| Eggs | Yes | Chicken Teriyaki Donburi |
| Soy | Yes | Nothing comparable without it yet |
| Fish | No | |
| Sesame | No | |
| Coconut | No |
These tags are set by a person rather than inferred from an ingredient list, and they describe the recipe as written here. Read the labels on whatever you actually buy.
What it brings to the plate
Bands, not numbers. Dinejot does not weigh anybody's food, so it says light, moderate or hearty and stops there. This dish was read and set by hand.
- Calorie band
- Hearty
- Protein
- Medium
- Protein quality
- Partial
- Food groups it covers
- Grains and Vegetables
- How this was set
- Hand audited
When to cook it
Vegetable Tempura Udon takes about 45 minutes from a cold stove to the table, and the cooking itself is a proper project. It is eaten at lunch and dinner. Nothing in the calendar rules it out, so it is a year round dish.
More to cook
Cooked from the same things
Other dishes built on udon, sweet potato, and zucchini.
From the same kitchens
More cooking from the United States.
Does the same job on the plate
Swap any of these in when you want a meal the same shape.
Cook this with your whole family
Dinejot plans breakfast, lunch and dinner as whole plates, built around the cooking you call home and filtered for the allergies at your table.
Meal suggestions support your goals. They are not medical advice. Please ask your doctor about your family's health needs.