Chilled Udon with Sauce × Corn and Pork Kakiage Tempura
This classic Japanese kakiage tempura combines vitamin B1-rich pork and refreshing edamame for a flavorful and satisfying dish. Using Nisshin Tempura Meister, even large kakiage achieves a fragrant and crispy finish.
Ingredients (One Serving)
- Udon noodles: 1 serving
- Kakiage: 2 pieces
- Corn (from a can): 100 g
- Pork (thin slices): 50 g
- Shelled edamame (can be frozen): 50 g
- Grated daikon radish: 30 g
- Grated ginger: 5 g
- Green onions: 5 g
- White sesame seeds: 2 g
- Lemon wedge: 1/8
- Chilled udon sauce: 200 g
- Tempura flour: 100 g
- Cold water: 160 g (adjust when mixing with tempura flour)
- For dusting flour: as needed
- Nisshin Tempura Meister: 10 g
Instructions
- Drain corn using a strainer. Cut pork into pieces about 3 cm in length. Boil edamame in salted water, remove from pod, and peel thin outer skins.
- Combine corn, pork, edamame, and 50 g of batter.
- Form about 100 g of the mixture into round fritters and fry in oil heated to 170 °C for 2.5 minutes.
- Boil udon noodles for the recommended time, then cool them in ice water.
- Serve the noodles in a bowl and pour chilled udon sauce over them.
- Top with grated daikon, ginger, green onions, sesame seeds, and lemon for garnish.