Tempura Udon

Tempura Udon is a classic Japanese noodle soup consisting of thick wheat udon noodles in a savory dashi-based broth, topped with a piece of tempura—typically a large, crispy shrimp. The dish is believed to have originated in the Edo period, when tempura, introduced by Portuguese traders, was combined with local noodle traditions. A great version is defined by the contrast between the chewy, slippery udon and the shatteringly crisp tempura, which should remain crunchy even when partially submerged in the hot broth. The broth itself must be a balanced blend of dashi, soy sauce, and mirin, offering deep umami without overpowering the delicate fried seafood.

Regional variations abound: in Kanto, the broth is darker and stronger due to a higher proportion of dark soy sauce, while Kansai prefers a lighter, more subtle seasoning. Some versions swap shrimp for vegetables like sweet potato, eggplant, or shiso leaf. In Dazaifu, Japan, an unnamed udon and tempura restaurant, as featured by the channel *Cosa mangiamo oggi?*, serves a rendition that highlights the local preference for clean, well-balanced flavors and perfectly fried tempura. The best bowls are served immediately, ensuring the tempura remains crisp against the steaming noodles.