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Asian Recipe for Tempura Udon Noodles

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For 4 people. Another staple of japanese cuisine, tempura refers to vegetables or other ingredients coated in a batter and then fried in oil; the term actually derives from the Tempora dish which the spanish brought to Japan in the 16th century.

Ingredients for 4 people

* 1 lb. dry udon noodles,
* 8 cups water
* 1 packet of dashi Nomoto (check the manufacturer's instructions)
* 4 tablespoons Japanese soy sauce, tamari or
* 4 tablespoons mirin
* 1 bag of bonito (optional)
* 1/2 lb. fresh shiitake, sliced
* 40 large raw shrimp (1 lb.)
* vegetable oil for frying
* 1/4 teaspoon seven-spice powder (shichimi togarashi)
* 2 green onions, finely chopped

Tempura batter:
* 1/2 bag of ready-made tempura
* water


1) Cook the udon noodles using a large saucepan in boiling water, without cover until just tender, drain.

2) Bring water to a boil. Add the dashi; stir the resulting broth and simmer 10 minutes. Then add the soy sauce and mirin and shiitake.

3) Meanwhile, shell the shrimp and remove the vein, leaving tails intact. Make an incision below to prevent them from straightening up while cooking.

4) Prepare the tempura batter following the manufacturer's instructions. Do not stir too much; the tempura batter should remain lumpy.

5) Heat the oil in a small saucepan. Dip the shrimp in the tempura batter and make sure they are well coated. Fry until lightly browned. Drain on paper towels. Repeat until all shrimp are cooked.

6) Just before serving, divide the noodles into the 4 serving bowls. Pour a ladle of broth, and place over two or three shrimp and sprinkle with japanese seven-spice powder. Garnish with chopped green onions.

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