Tempura Udon

• 16 shrimp unpeeled medium-size fresh
• 6 cups water
• 2 udon noodles pkts, 6 oz ea
• 1 tablespoon dashi soup stock see * Note
• 1 cup mirin see * Note
• 2 tablespoons soy sauce
• 1 cup all purpose flour
• 1 cup ice water
• 1 egg
• 1 egg white
• 5 cups vegetable oil
• 1 cup shiitake mushrooms thinly-sliced
• 1 cup savoy cabbage shredded, see * Note
• 1 green onions sliced

1. * Note: Fish bouillon granules may be substituted for dashi. Four teaspoons sugar may be substituted for 1/4 cup mirin. Napa cabbage may be substituted for savoy cabbage.
2. Peel shrimp, and devein, if desired. Bring 6 cups water to a boil in a large stockpot. Add noodles, and cook 6 to 8 minutes. Remove noodles with a slotted spoon, reserving boiling water. Rinse noodles; drain and set aside.
3. Add soup stock, mirin, and soy sauce to boiling water. Reduce heat, and simmer 5 minutes. Keep warm.
4. Stir together flour and next 3 ingredients. Coat shrimp with mixture. Pour oil into a Dutch oven; heat to 375 degrees. Fry shrimp, in batches, in hot oil over medium-high heat 3 minutes or until golden brown. Drain on paper towels, and keep warm.
5. Cook mushrooms in hot broth 2 minutes. Add cabbage, and cook 2 minutes. Divide noodles evenly into 4 large bowls; top with broth mixture, and sprinkle with green onions. Serve with fried shrimp.

shrimp, water, udon noodles, dashi soup stock, mirin see, soy sauce, flour, water, egg, egg, vegetable oil, shiitake mushrooms, savoy cabbage, green onions

Taken from www.yummly.com/recipe/Tempura-Udon-1674415 (may not work)