Tempura Udon with a Roku Gin and Yuzu Soda

Method

Gin and Soda

• 1)

  Add the juice of lemon wedge to bottom glass. Then throw the lemon wedge in.

• 2)

  Add ice to glass

• 3)

  Add 30ml of Roku Gin to glass

• 4)

  Top with Strangelove Yuzu’s Soda

Tempura Udon

• 1)

  Prepare the broth in a saucepan by placing 750ml chicken stock in with two tablespoons each of soy sauce, mirin and lemon juice then bring that to the simmer.

• 2)

  Place your preferred frying oil into a deep saucepan that will allow the ingredients to deep fry, and bring slowly up to 180C while you prep the ingredients and bake the batter.

• 3)

  Get all your ingredients prepped. To prepare the garnish finely slice two shoots of spring onion, one sheet of nori and set aside a teaspoon of sesame seeds. Prep the tempura ingredients by de shelling and de veining king prawns and leave the tail attached. Finely slice the sweet potato and keep the enoki into decent size clusters so they hold together as they cook.

• 4)

  To make the tempura batter add 200g of plain flour, 50g corn starch and 30g of baking powder to a bowl. Pour in 450ml of iced water and use chop stick to mix and stop as soon as the batter comes together.

• 5)

  Pop your udon noodles into the broth for 10mins (you can cook them separately in boiling water if you want to keep it authentic). Whilst they’re cooking ensure the frying oil is up to 180C then dunk the sweet potato into the batter, let residual run off then place into the hot oil for a approx three minutes until the tempura is golden and sweet potato cooked through. Repeat the process with the other ingredients and place onto paper towel or a wire rack to keep them crispy as they cool.

• 6)

  Assemble by placing both into two bowl, half the noodles then some garnish, followed by the tempura ingredients (try to keep them out of the broth to keep them crispy) then top with some more garnish.

• 7)

  Serve it up with a Roku Gin & Yuzu Soda and enjoy!