Curry Udon Shrimp Tempura
Servings: 3 People
Cost: €25
Equipment
- 1 Medium sized pot I use the same pot for boiling the noodles and boiling the baby bokchoy
- 2 Small sized sauce pan 1 to boil the eggs and 1 to make the curry sauce
- 1 Skillet
- 1 Knife
- 1 Cutting Board
- 3 Bowls for the shrimp tempura
- 3 Serving bowls
Ingredients
Shrimp Tempura
- 10 pcs Tiger shrims scored the belly so it won't be curled when fried
- 200 gr Panko bread crumbs
- 1 pcs Egg
- 100 gr All purpose flour
- 1 tsp Garlic powder
- 1 tsp Onion powder Mine is already salted, so I didn't add salt anymore
- ½ tsp White pepper
- ½ pcs Lime, squeeze the juice
- 500 ml Neutral oil to deep fry
The Japanese soft-boiled egg (Ajitsuke tamago)
- 3 pcs Large eggs
- 125 ml Soy sauce
- 125 ml Water
- 60 ml Mirin (sweet rice wine)
- 1 tbsp Sugar (optional)
- Ice in a bowl with water
General Ingredients
- 3 packs Udon noodles
- 3 pcs Japanese soft boiled egg (Ajitsuke tamago) or you can use normal soft boiled egg
- 2 pcs Spring onion Chopped
- 1 tsp Sesame seeds
- 200 gr Baby bokchoy
- 1½ Liter Water to boil
For the curry
- 2 tbsp Neutral oil
- 4 cloves Garlic Minced
- 1 pcs Yellow Onion Chopped
- 3 cm Ginger Chopped
- 2 tbsp White miso paste
- 5 Pcs Japanese curry blocks I used the brand Golden curry
- 1 Liter Hot water I used it to dilute the Dashi broth powder
- 2 Sachets Dashi powder Dilute in hot water
- 3 tbsp Mirin
- 2 tbsp Sesame oil
Instructions
Shrimp Tempura
- Clean the shrimps and peel the skin but leave the tails on. Wash the shrimp under the running cold water briefly. Season the cleaned shrimp with salt and lime. Set aside
- In bowl 1, add in an egg, beat the egg. In a bowl 2, add in flour and season with garlic powder, onion powder, and pepper. In a bowl 3, add in panko breadcrumbs.
- Take the shrimp 1 by 1 to the bowl with seasoned flour, and then dip it in the egg bowl, and then in the panko. Press the shrimp gently into the panko until it's well-coated. Repeat this step until all the shrimps are breaded.
- Deep fry the shrimps in a pre-heated oil in a medium-low heat until golden brown. Set aside.
The Japanese boiled egg
- In a small pot with boiling water, add in eggs. Cook for 6 - 6½ minutes and then transfer directly to cold iced water bowl. Let them sit for 5-10 minutes or until the ice melt.
- In a small deep bowl, add in all the egg marinade ingredients. Stir until well-combined.
- Peel the eggs. Be careful as soft-boiled eggs are delicate. Place the peeled eggs into the marinade. Ensure they are fully submerged—if not, you can weigh them down with a small plate or use a bag.
- Marinate for 4-12 hours in the fridge. The longer they marinate, the more flavour they absorb. However, if left for too long (over 24 hours), they might become too salty.
The curry soup
- Chop all the aromatics; Garlic, Onion, and ginger. Set aside
- In a small sauce pan, boil water and cook the baby bockchoy for about 6 minutes or until they are slightly tender. After that you can opt to rest them in a bowl of cold water to stop them from cooking and keep the vibrant color of the bokchoy. Set aside.
- In the same pot used to cook bokchoy, with still boiling water, add in the Udon. I used the fresh Udon, so it's only took 2-3 minutes to cook. If you used the dried udon, cook it for around 8-10 minutes or you can follow the package instructions accordingly. After that you can opt to rest them in a bowl of cold water to stop them from cooking and keep the vibrant color of the bokchoy. Set aside.
- In a pre-heated medium sized pot, add in oil, and heat up a little bit and then add in all the chopped aromatics. Sauté until all wilted, then add the miso paste and stir until well combined.
- Pour in dashi broth and curry blocks. Cook in a low heat until simmering and stir until well-combined and the soup has thicken.
Serving
- In a serving bowl, place the udon, and then pour the curry soup over it.
- Place the toppings; baby bokchoy, ramen eggs, tempura, chopped green onion, and sprinkle some black sesame seeds. Serve and enjoy! :)