Japanese
Vegetable Tempura Udon
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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
The quantities follow this count.
How to cook it
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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.
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Whisk the flour, egg, and ice water into a lumpy tempura batter, keeping it cold.
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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.
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Boil the udon noodles until tender, then drain and divide among four deep bowls.
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Ladle the hot broth over the noodles.
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Top each bowl with the vegetable tempura and scallions and serve right away.
Watch how to cook Vegetable Tempura Udon
Someone making it start to finish, so you can see what the steps look like.
Serve it with
A Japanese dinner is a plate rather than a single dish. These are the courses that normally sit beside Vegetable Tempura Udon, read from the same composition Dinejot builds a real meal from.
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The cooked vegetable
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What it is eaten with
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The sharp little thing
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 | Asari no Osuimono (Clear Clam Soup) |
| Shellfish | No | |
| Eggs | Yes | Asari no Osuimono (Clear Clam Soup) |
| Soy | Yes | Asari no Osuimono (Clear Clam Soup) |
| 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
Estimated, per serving
- Calories
- 450 kcal
- Protein
- 12 g
- Carbs
- 56 g
- Fat
- 20 g
- Fiber
- 5 g
- Sugar
- 6 g
- Sodium
- 780 mg
- Saturated fat
- 3 g
Estimated values. Actual nutrition varies with ingredients, brands, and how you cook.
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.
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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.