Udon with Sesame Dressing and Squid Tempura

Posted September 4th, 2009 in Food No Comments »

Crispy squid tempura with udon noodle. As you can just buy the sauce from Asian grocery shops, it’s very easy to make.

What you need is ….

udon noodle
goma-shabu sauce / goma-shabu dressing
squid tubes
tempura flour
red ginger (beni shouga)
spring onion and black sesame for garnish

Goma-dare is available at Asian grocery shop (in Japanese food section). It’s light brown color thick sauce in bottles. “Goma-dare” “Goma-shabu” … they all taste similar.

For udon noodles, you can buy either dried or frozen. I don’t recommend to buy vacuumed fresh udon noodles though… they taste quite bad :p

Boil plenty amount of water in a wide sauce pan. Drop udon into water, and cook until it’s al dente. If you are using frozen udon you don’t need to cook in hot water for long.

Drain, set aside.

If you don’t have tempura flour, or you want to make it from scratch, here is the recipe :

1 cup cold water
1 egg yolk
1 cup plain flour

Don’t mix the batter too much! Place all ingredients in a bowl, and move a pair of chopsticks around just to combine lightly.

Dip squid tubes (cut into the size you want) into the batter, and deep-fry in oil 165~170℃.

To serve:

Arrange udon noodle on a plate. Top with crispy squid tempura, red ginger and chopped spring onion, and sprinkle black sesame.

You can either serve goma-dare sauce separately in an another small bowl as a dipping sauce, or can drizzle goma-dare sauce over the udon noodles. It’s up to you.

Udon noodles and sauce can be served cold or room temperature. (except for the squid tempura: tempura should be hot and crispy!)