Crispy Air Fryer Shrimp Tempura & Hearty Udon Noodles
Crispy Air Fryer Shrimp Tempura & Hearty Udon Noodles
Make Delicious Tempura Udon with Air-Fried Shrimp and Flavorful Shiitake Mushrooms
Feeling under the weather with this changing season, I craved something warm and comforting. So, I made tempura udon using shrimp fried in the air fryer! Adding shiitake mushrooms infused the broth with an amazing aroma that lasted until the very last bite. Enjoy this simple yet satisfying dish!
Udon & Tempura Ingredients- 1 serving fresh udon noodles
- 2 frozen shrimp tempura pieces
- A handful of enoki mushrooms
- 1 shiitake mushroom
- A little chopped green onion (for garnish)
Cooking Instructions
Step 1
To make the anchovy broth, remove the heads and guts from the dried anchovies, then split them in half. Place the prepared anchovies and 2 cups (400ml) of water in a pot and bring to a boil over medium heat. Once boiling, reduce the heat to low and simmer for another 5-7 minutes to extract a rich anchovy broth.
Step 2
Let’s make the shrimp tempura crispy and healthier using the air fryer! Arrange the 2 frozen shrimp tempura pieces in the air fryer basket. Cook at 180°C (350°F) for about 5 minutes, ensuring they cook evenly. Flipping them halfway through will help achieve uniform crispiness. (Adjust time and temperature according to your air fryer’s specifications.)
Step 3
Once the anchovy broth is ready, strain out all the anchovies. Add the dried kelp and steep for about 3 more minutes, then remove the kelp. (Over-steeping kelp can result in a bitter taste.) Now, add 1 Tbsp soy sauce, 1 tsp sugar, 1 Tbsp mirin, and 1 tsp salt. Bring to a gentle boil to season the broth. Turn off the heat, add the 2g of bonito flakes, cover, and let it sit for 5 minutes to allow the bonito flavor to infuse.
Step 4
Let’s make the udon noodles nice and chewy! Bring a pot of water to a rolling boil and add the fresh udon noodles. Cook for about 1 minute. Be careful not to overcook, as the noodles can become mushy. Immediately drain the noodles in a colander and rinse them briefly under cold running water. This step helps make the noodles more springy and chewy.
Step 5
Prepare the vegetables for the udon. Trim the stem from the shiitake mushroom and cut it into quarters lengthwise. Gently separate the enoki mushrooms into strands. Chop the green onions for garnish.
Step 6
Now it’s time to finish the udon broth and warm the noodles. Strain the bonito flakes from the broth prepared in step 2 to get a clear liquid. Pour the clear udon broth into a pot, add the cooked udon noodles, and bring it to a boil just once. Turn off the heat immediately after it starts boiling. Boiling the noodles in the broth for too long can make it cloudy.
Step 7
Arrange the cooked udon noodles attractively in a warm serving bowl. Ladle the hot udon broth over the noodles. Top with the crispy air-fried shrimp tempura, the separated enoki mushrooms, the quartered shiitake mushrooms, and the chopped green onions. Your nutritious tempura udon is now complete! As you serve it, the steam rising from the hot udon will carry the delightful aroma of shiitake mushrooms, whetting your appetite. You’ll be amazed by the harmony of the deep, rich broth and the crispy tempura until the very last spoonful. Enjoy your meal!
