A tempura chef in a restaurant will put each piece in front of you as soon as it is done. You can't do this at home if you want to eat with your guests, but there's a solution: double frying.

Start making the udon (recipe below) about 4 hours in advance. Make tempura batter about 1/2 hour in advance. You can even saute the ramps in advance, if you like.

The ingredients look like this. The calorie content is 336kcal per serving. The bowl contains packeted udon noodles, powdered soup, liquid soup, and fluffy fried tofu.

Chewy Japanese udon, savory and umami-rich soup, plus crispy tempura—Chef Rika shows us how to make it all. Also, master the art of making handmade udon from scratch. It's deliciously simple!

' Myojo West Supervised Burdock Tempura Udon,' a collaboration between Myojo Foods and ' West ,' a local udon chain that operates mainly in Fukuoka Prefecture, was released on Monday, May 13, 2024.

There are many broth, topping, and temperature variations in which this thick wheat-based noodle can be slurped, from the basic brown kake udon with a mirin, soy, and dashi-based broth to chilly ...

It opened its doors for business on Guam on Oct. 23, bringing its authentic, handmade Japanese Sanuki udon noodles, rice bowls and fresh tempura to diners. When I first walked up to the restaurant ...