Скачать или смотреть shrimp tempura udon from scratch.

with the proper knife skills, you can both straighten and lengthen your shrimp! 🦐 love me some good udon noodles :)

check out my instagram (@hwoo.lee) for more detailed recipes!   / hwoo.lee  
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chapters.
0:00 intro
0:38 udon noodles
3:25 shrimp prep
4:34 tempura batter
4:56 frying shrimp
5:56 dashi broth
6:51 fish cakes
6:55 cook udon
7:23 plating
7:42 tasting
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RECIPE • UDON NOODLES

makes about 3 servings

300 g - all-purpose flour
140 ml - water
15 g - salt
starch (potato or corn)

method
mix water and salt together, and sift flour into a large bowl
slowly add salt water, knead until a rough, shaggy dough forms
you may need to add more water if you are in a dry climate
place in a ziploc bag
i’d watch the video on how to knead the dough here, but pressing, folding into thirds, then turning 90 degrees is the jist of it
fold into a ball once dough is homogenous
let rest, in ziploc bag, for 2 hrs
dust with starch
roll out until less than 1/8 inch thickness
fold into a log, and cut into even thickness

bring a pot of boiling water over high heat
drop in noodles, stir to loosen
once boiling again, drop heat to med-low, cover with a lid
cook for 13-15min
remove a noodle, drop in cold water, and taste
if done, drain noodles, and rinse in a tub of cold water
serve immediately with broth, tempura, green onions, fish cake, tenkasu, wakame, etc.

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RECIPE • UDON BROTH

makes about 2 servings

900 ml - water
10 g - kombu
20 g - dried anchovies
25 g - bonito flakes
2 tsp - soy sauce
2 tsp - mirin
pinch of salt and msg

method
in a pot, add water, kombu, and anchovies
on high heat, and remove kombu and anchovies when it’s about to boil
add bonito flakes, then cut the heat and let steep for 10min
strain
add mirin, soy sauce, salt
you can use thick bonito flakes, add dried sardines, remove anchovies, make whatever kind of dashi you’d like here

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RECIPE • SHRIMP TEMPURA

tiger shrimp (i used 13-15 size shrimp)
all-purpose flour
1 - egg
1 cup / 236 ml - cold carbonated water
3 - ice cubes
1 cup / 150 g - all-purpose flour
0.25 tsp - baking soda
frying oil

method
this technique is called "nobashi" (stretched shrimp)
de-shell, de-vein, clean tails, and score to straighten your shrimp
dry batter in flour
heat oil to 350F
dredge in wet batter
fry, and pour extra batter over shrimp
cooks in about 60-90s, remove and season with togarashi (optional)


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cooking for myself · part xlvii
shrimp tempura udon
#shrimp #tempura #udon #noodles
#asmrfood #korean #foodie #foodasmr #cooking #cookingathome
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