Seafood Tempura Platter with Udon Noodle Soup

Name: Seafood Tempura Platter with Udon Noodle Soup
Prep time: 1 h
Cook time: 40 min
Total time: 1 h 40 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 8 shrimp (large, peeled, deveined, tails on); 4 ounce calamari (cut into rings); 1 zucchini (medium, sliced 1/4-inch thick); 1 sweet potato (medium, peeled, sliced 1/4-inch thick); 1 cup green bean (trimmed); 1.5 cup gluten-free all-purpose flour blend; 0.5 teaspoon kosher salt; 1 egg yolk (large); 1.5 cup ice-cold sparkling water; 6 cup neutral frying oil; 4.5 cup gluten-free dashi broth; 0.25 cup gluten-free tamari; 3 tablespoon mirin; 0.5 teaspoon fresh ginger (grated, for dipping sauce); 0.25 cup daikon radish (grated, for dipping sauce); 16 ounce gluten-free udon noodles; 2 tablespoon gluten-free tamari; 4 green onions (thinly sliced); 2 dried noris (cut into thin strips)

Master the delicate art of Japanese tempura with this exquisite platter featuring light, crispy deep-fried seafood and vegetables. Each piece is lightly battered and fried to golden perfection, served with a nuanced dipping sauce. Paired with a comforting gluten-free udon noodle soup, this meal is a testament to Japanese culinary technique.

Prep: 1 hr
Cook: 40 min
Total: 1 hr 40 min
Servings: 4
Cuisine: Japanese
Difficulty: Hard
Cost: $6.29/serving

Dietary

Gluten-Free
Nut-Free
Dairy-Free
Pescatarian
Low-Fat
Low-Sugar
Low-Saturated-Fat
Low-Cholesterol

Ingredients

8 shrimp (large, peeled, deveined, tails on)
4 ounce calamari (cut into rings)
1 zucchini (medium, sliced 1/4-inch thick)
1 sweet potato (medium, peeled, sliced 1/4-inch thick)
1 cup green bean (trimmed)
1.5 cup gluten-free all-purpose flour blend
0.5 teaspoon kosher salt
1 egg yolk (large)
1.5 cup ice-cold sparkling water
6 cup neutral frying oil
4.5 cup gluten-free dashi broth
0.25 cup gluten-free tamari
3 tablespoon mirin
0.5 teaspoon fresh ginger (grated, for dipping sauce)
0.25 cup daikon radish (grated, for dipping sauce)
16 ounce gluten-free udon noodles
2 tablespoon gluten-free tamari
4 green onions (thinly sliced)
2 dried noris (cut into thin strips)

Instructions

Prepare tempura ingredients: Pat the shrimp and calamari dry with paper towels. Slice zucchini and sweet potato, and trim green beans. Keep all seafood and vegetables very cold in the refrigerator until ready to fry. Dust seafood and vegetables lightly with 1/2 cup gluten-free all-purpose flour blend.
Make tempura dipping sauce (Tentsuyu): In a small saucepan, combine 1 1/2 cups gluten-free dashi broth, 1/4 cup gluten-free tamari, and 2 tablespoons mirin. Bring to a simmer, then remove from heat. Keep warm. Prepare small serving bowls with a spoonful of grated fresh ginger and grated daikon radish in each.
Prepare udon noodle soup broth: In a separate pot, combine 3 cups gluten-free dashi broth, 2 tablespoons gluten-free tamari, and 1 tablespoon mirin. Bring to a gentle simmer and keep warm.
Cook udon noodles: Cook the gluten-free udon noodles according to package directions. Drain and rinse briefly under warm water to prevent sticking.
Heat frying oil: Pour 6 cups neutral frying oil into a large, deep pot or Dutch oven to a depth of 3-4 inches. Heat to 340-350°F (170-175°C) over medium-high heat. Use a thermometer to monitor the temperature.
Prepare tempura batter: In a large bowl, whisk 1 large egg yolk with 1 1/2 cups ice-cold sparkling water. Add 1 cup gluten-free all-purpose flour blend and 1/2 teaspoon kosher salt to the liquid. Stir briefly with chopsticks until just combined and still lumpy (do not overmix, lumps are desirable).
Fry tempura: Working in small batches, dip each lightly floured shrimp, calamari, zucchini, sweet potato, and green bean into the tempura batter, letting excess drip off. Carefully lower into the hot oil. Fry for 2-3 minutes per side, or until lightly golden and crispy. Seafood will cook faster than vegetables.
Drain tempura: Remove fried tempura with a slotted spoon or spider and place on a wire rack set over a paper towel-lined baking sheet to drain excess oil. Keep warm in a low oven (around 200°F) while you fry remaining batches.
Serve: Divide the cooked gluten-free udon noodles among 4 deep bowls and ladle hot udon noodle soup broth over them. Arrange the freshly fried Seafood Tempura on a separate serving platter. Serve the warm tempura dipping sauce alongside, encouraging diners to add grated fresh ginger and daikon radish to their individual dipping bowls. Garnish soup with thinly sliced green onion and thin strips of dried nori.

Notes

Maintaining the oil temperature and keeping the batter cold are critical for light and crispy tempura. Do not overmix the batter; lumps are good. Work quickly and in small batches to prevent the oil temperature from dropping too much. You can make the dashi broth and soup base ahead of time to streamline the process.

Nutrition (per serving)

Calories: 698
Protein: 24.2 g
Carbohydrates: 143.9 g
Fat: 2.9 g
Fiber: 4.1 g
Sodium: 2981 mg
Saturated Fat: 0.2 g
Sugar: 8.9 g
Cholesterol: 51 mg