Udo tempura
This tempura is perfect for spring, with a simple udon flavor. It is recommended to use the tip part with a soft texture for udon.
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Peel the udon and soak it in vinegared water if not used immediately.
2
Sprinkle the surface of the urchin with flour and apply the basic batter.
3
Fry in frying oil heated to 170°C for about 2 minutes. Add it to the oil from the tip to make the frying beautifully.
4
Remove onto a net and drain the oil.
5
Serve in a paper-lined bowl and sprinkle with yukari if you like to finish.
Ingredients for 4 people
-
- Use the part at the udon
- About 12 bottles
-
- Used as flour flour
- Appropriate amount
-
- Basic clothing
- Appropriate amount
-
- Fried oil
- Appropriate amount
-
- For finishing
- Appropriate amount
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