shrimp tempura udon from scratch.

with the proper knife skills, you can both straighten and lengthen your shrimp! 🦐 love me some good udon noodles :)
check out my instagram (@hwoo.lee) for more detailed recipes! / hwoo.lee
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chapters.
0:00 intro
0:38 udon noodles
3:25 shrimp prep
4:34 tempura batter
4:56 frying shrimp
5:56 dashi broth
6:51 fish cakes
6:55 cook udon
7:23 plating
7:42 tasting
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RECIPE • UDON NOODLES
makes about 3 servings
300 g - all-purpose flour
140 ml - water
15 g - salt
starch (potato or corn)
method
mix water and salt together, and sift flour into a large bowl
slowly add salt water, knead until a rough, shaggy dough forms
you may need to add more water if you are in a dry climate
place in a ziploc bag
i’d watch the video on how to knead the dough here, but pressing, folding into thirds, then turning 90 degrees is the jist of it
fold into a ball once dough is homogenous
let rest, in ziploc bag, for 2 hrs
dust with starch
roll out until less than 1/8 inch thickness
fold into a log, and cut into even thickness
bring a pot of boiling water over high heat
drop in noodles, stir to loosen
once boiling again, drop heat to med-low, cover with a lid
cook for 13-15min
remove a noodle, drop in cold water, and taste
if done, drain noodles, and rinse in a tub of cold water
serve immediately with broth, tempura, green onions, fish cake, tenkasu, wakame, etc.
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RECIPE • UDON BROTH
makes about 2 servings
900 ml - water
10 g - kombu
20 g - dried anchovies
25 g - bonito flakes
2 tsp - soy sauce
2 tsp - mirin
pinch of salt and msg
method
in a pot, add water, kombu, and anchovies
on high heat, and remove kombu and anchovies when it’s about to boil
add bonito flakes, then cut the heat and let steep for 10min
strain
add mirin, soy sauce, salt
you can use thick bonito flakes, add dried sardines, remove anchovies, make whatever kind of dashi you’d like here
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RECIPE • SHRIMP TEMPURA
tiger shrimp (i used 13-15 size shrimp)
all-purpose flour
1 - egg
1 cup / 236 ml - cold carbonated water
3 - ice cubes
1 cup / 150 g - all-purpose flour
0.25 tsp - baking soda
frying oil
method
this technique is called "nobashi" (stretched shrimp)
de-shell, de-vein, clean tails, and score to straighten your shrimp
dry batter in flour
heat oil to 350F
dredge in wet batter
fry, and pour extra batter over shrimp
cooks in about 60-90s, remove and season with togarashi (optional)
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cooking for myself · part xlvii
shrimp tempura udon
#shrimp #tempura #udon #noodles
#asmrfood #korean #foodie #foodasmr #cooking #cookingathome
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[@davidparrish4888]

LETS GOOOOOOOOO!!!! Pls keep uploading the Yotubs the insta vids are NOT enough to satiate my need for Hwoo content.

[@hwoo.lee]

🥲 thank you mate 🙇🏻‍♂️

[@sunshinelizard1]

I just discovered you provide the recipe AND video snippets with your cooking videos! I've been looking for a new style and ethnicity of cooking and I've found it. I'll be going through every one of your videos to learn to cook your amazing food, I'm so excited! I'm starting today with the fusion carbonara you made.

[@AJKwong]

This is a masterclass in tempura and udon. Only thing missing was the "JA ITADAKIMASU" when trying that first shrimp tempura haha

[@hwoo.lee]

JA ITADAKIMASU!!!!!!

[@crankyveggiegirl]

I made steak and vegetable stir fry udon for my family for Christmas and they inhaled it. It was my first time making it and I’m excited to keep trying different methods with it. Definitely gonna try and do this but vegetarian friendly 😅

[@hwoo.lee]

awwww yay :') - you could try a dried shiitake mushroom and kombu flavored broth, that would keep the broth vegetarian. also you could use Yondu has a vegan umami enhancer!

[@artistsComplex]

Love the 2 diff views of the shrimp slicing! Thank you!!

[@jennpangelina9012]

Love that you share with room mates and show eating going on🤤

[@zz0u0zzz]

i really love this extended talkative version lol

[@hwoo.lee]

thank you!!! 🙇🏻‍♂️

[@artistsComplex]

The lil sound effect between text changes is really satisfying lol

[@GuliMoon]

My favourite comfort food. Will cook today!! Thank you for recipe.

[@wilddivinespirit]

Dude. This is amazing. I am looking forward to making this -My daughter is going luvvvv it.

[@anntang4451]

omg I love this video and it’s soooo funny😂😂😂 might consider doing it when I go to LA for uni this September

[@nimraimtiaz2064]

hi, u might never read this but i just wanted to tell u that u always make my day, whenever im having a bad day i j come here to watch ur videos nd u always make me smile. wishing u loaaddsss of happiness nd success.

[@masteryoda9772]

not one to cook but this makes me wanna try 😗

[@jessesmith7587]

Hello hwoo I've missed your comforting cool vids

[@catherinebahng9974]

dear lord i love udon so much.

[@georgemartinez9987]

Great editing more videos like this please

[@gispechy]

That looks awesome

[@bradh05]

I really enjoyed this. Thanks.

[@hwoo.lee]

Glad you enjoyed it! 🙇🏻‍♂️

[@deepthinking2285]

I'm subscribing ❤🤚 love it keep it up ❤

[@phoebeashby3139]

Thank you for filming a how-to! I'm excited to make this!

[@hwoo.lee]

thank you!!! hope the video helps!!

[@anuhya2852]

I still can't believe that am putting a comment ...oh my god !!!! Am excited !!! It's not a big matter though ........I didn't realise that I've been watching your vedios the whole day.... !!!! Just loved the channel... Food ....what not ..... And ofcourse you ❤️

[@TheMamadel1]

Omg I’m hooked

[@LucciaBambina90]

Looks like a lot of work lol good job 👏😋

[@phai44]

So good

[@tiff8982]

Wow!

[@matancohen6098]

Some quality vid here! can you link to your chopstiks? those look comfy :)

[@styledosage784]

What would you rec for toppings that’re vegetarian??

[@oOStill]

Looks very tasty. But does a portion like the one you ate fill you up?

[@patrickjames07]

Question, why can’t you knead the udon by hand like a traditional egg pasta dough?

[@GrosseTorgnole]

love the video, the roommate part make me laugh just noise of mouse

[@hwoo.lee]

*shlurp* Shlurp*

[@ariannapath]

good to know that someone else also eats the shrimp tail, the cronchiest part

[@hwoo.lee]

tis the best part honestly

[@emil_eth]

What chopsticks do you use? I need to buy something like this

[@Cove_Blue]

Why the ice? Also, love your videos, they're so relaxing and I can't cook so it scratches an itch

[@hwoo.lee]

ice cools down the batter. generally, when you have a colder batter is also gets "shocked" by the hot frying oil and comes out lighter and crispier. unlike warm batter, which comes out denser when you fry it. i could maybe do a side by side comparison video

[@Cove_Blue]

@@hwoo.lee Oh that's cool! I had no idea

[@saventuri]

the little bap sounds that accompany every subtitle makes this feel like video game dialogue on autoplay

[@GeorgeZeaiter121]

i enjoy this shit so much

[@otniel4494]

I thought that rolling pin would also give the dough or things some pattern

[@hwoo.lee]

it probably would have? it's just too obnoxious to use lmaooo

[@arnigeirharaldsson2291]

can you please post more

[@reheapification2]

Moral story: bottom is required, but side is optional.

[@xcy0n]

I got this exact scale and it by far won‘t measure up to 300g 😢

[@Nobodyimportant19012]

I’m having a real crisis here because I want to make this but also I’m 37 weeks pregnant and can’t stand for longer than 10 minutes at a time…

[@hwoo.lee]

maybe if you watch the video over and over your newborn will know how to make udon with you right when they're out of the womb? (jk, but also congratulations! and definitely take it easy and don't make this now hahah)

[@dianelin330]

bruh when the little popping cats come on i lose my fucking mind

[@web3wizard381]

based fellow shrimp tail eater

[@richardinman7180]

🍥

[@elisabethcortes7309]

Wish I was your roommate right now

[@ThinkEddiee]

Bro need to start posting more

[@annielinkous9685]

Hi Gosh Everything You Create Is So Impressive~You Make It Look So Easy...Ok I Dont Mind Seeing The Kitties ScreamForHelpLolol😁😁😁GoshEverythingIsSoFresh&LuckyYouToHaveEatenThatAlotAsAKiddo~MomIsAGoodTeacher👍👍👍CongratsOnThis~1OfMyTokPalsAgainWillWuvThis👏👏👏

[@VerboseVindication]

Also, prehaps introducing one of the most time-consuming elements, the dashi, as an after thought doesn't make for a very coherent recipe.

[@blowvlower]

flour somehow aren't made for udon noodle

[@geovanimendez3137]

First

[@hwoo.lee]

second

[@chrishehexd]

@@hwoo.lee thurd

[@StarButterfly09]

Not easy, tiger shrimps come in 875/500g

[@VerboseVindication]

God, I fucking feel for GenZ, if this is the level of information (or, spoiler: lack of) they're getting. No explanation as the WHY we're doing anything. No explanation as to WHY a step is important. It's Cargo Cult Cooking and it's never going to teach them the actual skills.

[@nibor1224]

Fantasy dish😂😂😂.very far from the original,but its your channel right.😂

[@zky1346]

I immediately went into the kitchen and made this… I will eat udon now at home… more often then I had before c: