Tempura udon is a chewy and delicious dish that combines the chewy texture of udon with the crunchy texture of tempura batter. This dish is popular in Japan and is often served as a satisfying meal or snack. This recipe will show you how to make tempura udon at home.

material:

• 8 oz udon noodles

• 1/2 cup all-purpose flour

• 1/2 cup cornstarch

• 1/2 teaspoon baking powder

• 1/2 teaspoon salt

• 1/2 cup ice water

• Vegetable oil for frying

• 1/2 cup dashi stock

• 2 tbsp soy sauce

• 2 tbsp mirin

• 1 teaspoon of sugar

• 1/4 cup thinly sliced ​​green onions

• 1/4 cup grated ginger

1/4 cup grated daikon radish

Instructions:

1. Boil the udon according to the directions on the packet. When the noodles are cooked, drain the water and loosen them.

2. Mix flour, cornstarch, baking powder and salt in a mixing bowl. Slowly add ice water and mix until the dough is smooth and thick. It is used to coat udon noodles for frying.

3. Next, heat the oil in a deep fryer or large pot to 350 degrees F (175 degrees C). Dip the udon into the batter and spread evenly. Carefully drop the battered noodles into the hot oil and fry for about 3-4 minutes or until golden brown. Remove from oil and drain on paper towels.

4. While the udon is boiling, make the sauce. Add the dashi stock, soy sauce, mirin, and sugar to a small pot and mix. Bring to a boil, then reduce heat and simmer for 2 minutes. This creates a flavorful broth that can be poured over tempura udon.

5. When the udon is fried and the sauce is made, divide the yaki udon into 4 bowls. Pour the hot soup over the noodles and top with green onions, ginger, and grated daikon radish. Serve immediately.

This dish is best served warm and can be served with any accompaniment. Serve with shrimp tempura and vegetables for a more hearty meal.

Tempura udon is a versatile menu that you can eat anytime. The combination of chewy udon and crispy tempura dough is outstanding. Fragrant broth and toppings of green onions, ginger, and grated radish add freshness. This recipe is perfect for those who love Asian food and want to try something new and delicious.

Tamagokake gohan (TKG) is a popular and simple Japanese dish consisting of a raw egg and rice. It is often eaten for breakfast or as a quick and easy meal. This recipe will show you how to make traditional tamago kake gohan with few ingredients.

material:

• 2 cups cooked short grain rice

• 2 large eggs

• 2 tbsp soy sauce

1 teaspoon dashi powder (optional)

• green onion or seaweed (for garnish)

Instructions:

1. Cook short grain rice as directed on the packet. Once cooked, fluff the rice with a fork and transfer to a bowl.

2. Crack the eggs into another bowl and lightly loosen them with a fork.

3. Add the beaten egg to the rice and mix well. If you mix the egg and rice while the rice is hot, the egg will harden easily.

4. Put soy sauce and dashi powder (if available) in a bowl and mix well. The dashi powder is optional, but adds umami to the dish.

5. Garnish with green onions and seaweed.

6. Tamagokake gohan should be served immediately when the egg is melty.

Egg over rice is a versatile dish that can be eaten in many ways. You can also top with sesame, furikake, and thinly sliced ​​meat such as bacon or chicken. It also makes effective use of leftover rice. This dish is a staple of Japanese cuisine and can be eaten for breakfast, lunch or dinner.

Note:

It's served raw, so it's important to use fresh, safe eggs in this recipe. Also, the food is best eaten hot.

Tonkatsu is a popular Japanese dish of breaded and deep-fried cutlets, usually with pork, but this recipe uses chicken. This dish is often served with a variety of sides, but in this recipe, it's paired with caramelized carrots for a delicious and balanced meal.

material:

Chicken Breasts - 4 (6 oz each)

All purpose flour - 1 cup

Egg - 2

bread crumbs - 1 cup

salt and pepper to taste

vegetable oil for frying

Carrots - 4 (peeled and sliced)

sugar - 2 tsp

butter - 2 tablespoons

Instructions:

1. Beat the chicken with a meat mallet.
Or use a rolling pin to make it a uniform thickness.

2. Season the chicken with salt and pepper.

3. Set up the breading station by placing flour, eggs (beaten eggs) and breadcrumbs in separate bowls.

4. Dust chicken with flour and shake off excess flour.

5. Dip the chicken in the beaten egg and remove excess juice.

6. Finally, sprinkle bread crumbs on the chicken and adhere.

7. Heat vegetable oil in a pan over medium heat. When the oil is hot, carefully add the chicken to the pan and cook for about 3 to 4 minutes on each side, or until golden brown and cooked through.

8. Drain chicken on a wire rack or paper towels to remove excess oil.

9. While the chicken is grilling, heat the frying pan to medium heat and add the butter. Once the butter has melted, add the sliced ​​carrots and sugar. Cook for about 10 minutes or until carrots are soft and caramelized.

10. Serve tonkatsu chicken with caramelized carrots and sides of your choice.

The tonkatsu chicken is delicious and satisfying, with caramelized carrots adding a hint of sweetness that contrasts nicely with the savory chicken. This dish is perfect for family dinners and special occasions.

Enjoy delicious tonkatsu chicken with caramelized carrots!