Handmade Udon Noodles with Tempura Dipping Broth

Ingredients

• 300 g Bread flour (or all-purpose flour)
• 140 ml Water
• 15 g Salt
• 1/4 cup Cornstarch (for dusting)
• 2 cups Dashi stock (kombu and bonito)
• 1/4 cup Soy sauce
• 3 tablespoons Mirin
• 1 small Sweet potato, thinly sliced
• 4 Shiitake mushrooms, sliced
• 1 small Carrot, julienned
• 1 small Japanese eggplant, sliced
• 3/4 cup All-purpose flour (for tempura batter)
• 1 Egg, cold
• 3/4 cup Ice-cold sparkling water
• 4 cups Vegetable oil (for frying)
• 2 Scallions, thinly sliced(optional)
• 2 tablespoons Grated daikon radish(optional)

Instructions

1. 1

   Dissolve 15 g salt in 140 ml water. Place 300 g bread flour in a large bowl, add the salted water, and mix until a shaggy dough forms. Knead for 10 minutes until it comes together into a stiff ball.

2. 2

   Place the dough in a plastic bag and stomp on it with your feet for 8-10 minutes, rotating the bag between stomps, until the dough is smooth and elastic. This develops the gluten for udon's signature chew.

3. 3

   Let the dough rest in the bag at room temperature for 60 minutes (or refrigerate overnight for even better texture).

4. 4

   While the dough rests, make the tentsuyu: combine 2 cups dashi, 1/4 cup soy sauce, and 3 tablespoons mirin in a small saucepan. Bring to a simmer, then remove from heat and set aside.

5. 5

   Roll the rested dough out on a cornstarch-dusted surface to about 3 mm thick. Fold it into thirds, dust generously with cornstarch, and slice into 3-4 mm wide noodles with a sharp knife. Toss the cut noodles with cornstarch to prevent sticking and untangle them.

6. 6

   Heat 4 cups vegetable oil in a heavy pot to 340-350°F (170-175°C). Whisk 3/4 cup flour, 1 cold egg, and 3/4 cup ice-cold sparkling water together briefly — lumps are fine; do not overmix.

7. 7

   Dip sweet potato, shiitake, carrot, and eggplant slices in the batter and fry in batches for 2-3 minutes per side until pale golden and crisp. Drain on a wire rack and season lightly with salt.

8. 8

   Bring a large pot of unsalted water to a boil and cook the fresh udon for 8-10 minutes until chewy and just tender, adding a splash of cold water to the pot twice to control the boil. Drain and rinse briefly under cold water.

9. 9

   Divide the udon between two bowls, top with scallions, and serve alongside the warm tentsuyu and hot tempura (with grated daikon stirred into the dipping broth if desired). Dip noodles and tempura in the broth as you eat.