Instructions

01
Bring a large pot of water to a boil. Cook udon noodles according to package instructions, then rinse under cold water. Drain well and set aside.
02
In a medium saucepan, bring the dashi stock to a gentle simmer. Add soy sauce, mirin, sake, and sea salt. Taste and adjust seasoning if needed. Keep warm over low heat.
Herb says
Dashi is sensitive, avoid boiling, which muddies its flavor. Simmer gently for clarity.
03
Preheat vegetable oil in a deep pot to 350°F. Line a wire rack with paper towels.
04
In a medium bowl, gently toss the ribeye steak strips with a pinch of salt. Pat dry with paper towels.
05
Prepare your veggies: keep onion rings intact, green beans whole, purple broccoli in small florets, and tomatoes in sturdy wedges. Pat everything very dry so the tempura sticks.
06
For the tempura batter, whisk the egg with ice-cold water in a large bowl. Sift together the flour, potato starch, and baking powder, then gently stir into the wet ingredients with chopsticks until just combined, lumpy is good.
Herb says
Overmixing develops gluten, which makes tempura chewy, not crisp. Stop as soon as it’s barely mixed.
07
Dust steak and all vegetables lightly with flour before dipping into the tempura batter. Fry a few pieces at a time, turning once, until golden and crisp, about 2 minutes for vegetables and 1½ minutes for steak. Transfer to the prepared rack. Work in batches to avoid overcrowding.
08
Fry the tomato wedges last, just until their exterior is crisp and barely colored, about 30 seconds.
Herb says
Tomatoes release lots of water, so fry briefly, think tempura, not tomato sauce.
09
To serve, divide cooked udon among four bowls. Arrange steak and vegetable tempura on top.
10
Ladle hot dashi broth around (not over) the tempura to keep it crisp. Garnish with scallions and serve immediately.
Herb says
Broth on the side of the tempura preserves crunch, let each bite soak just before eating for maximum texture contrast!

HERB

Tempura Tango

Ingredients

Instructions