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Ingredientes
- 16 x unpeeled medium-size fresh shrimp
- 6 c. water
- 2 pkt udon noodles - (6 ounce ea)
- 1Â 1/2 Tbsp. dashi soup stock see * Note
- 1/4 c. mirin see * Note
- 2 Tbsp. soy sauce
- 1Â 1/2 c. all-purpose flour
- 1Â 1/4 c. ice water
- 1 lrg egg
- 1 x egg white
- 5 c. vegetable oil
- 1 c. thinly-sliced shiitake mushrooms
- 1 c. shredded savoy cabbage see * Note
- 1 bn green onions sliced
Direcciones
- * Note: Fish bouillon granules may be substituted for dashi. Four tsp. sugar may be substituted for 1/4 c. mirin. Napa cabbage may be substituted for savoy cabbage.
- Peel shrimp, and devein, if you like. Bring 6 c. water to a boil in a large stockpot. Add in noodles, and cook 6 to 8 min. Remove noodles with a slotted spoon, reserving boiling water. Rinse noodles; drain and set aside.
- Add in soup stock, mirin, and soy sauce to boiling water. Reduce heat, and simmer 5 min. Keep hot.
- Stir together flour and next 3 ingredients. Coat shrimp with mix. Pour oil into a Dutch oven; heat to 375 degrees. Fry shrimp, in batches, in warm oil over medium-high heat 3 min or possibly till golden. Drain on paper towels, and keep hot.
- Cook mushrooms in warm broth 2 min. Add in cabbage, and cook 2 min. Divide noodles proportionately into 4 large bowls; top with broth mix, and sprinkle with green onions. Serve with fried shrimp.
- This recipe yields 4 servings.
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