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Tempura-ture Rising

Purple Cauliflower Tempura and Seared Ribeye over Udon in Savory Dashi Broth

55 minutes
Serves 4
DinnerJapaneseDairy-freeNut-freeShellfish-free
Herb's take

Tonight, we’re crashing a Japanese noodle house with a purple-hued twist: crispy cauliflower tempura perched on brothy udon, plus richly seared ribeye. You’ll master tempura’s airy crunch and the art of steak-on-soup, all in one bowl.

Ingredients

Yield
4

Instructions

  1. 01
    Pat the ribeye steaks dry with paper towels. Season both sides with 1 tsp kosher salt and the black pepper. Set aside at room temperature for 20 minutes.
  2. 02
    Bring a large pot of water to a boil. Cook the udon noodles according to package directions, drain, and rinse under cold water. Set aside.
  3. 03
    Heat 1 tbsp neutral oil in a large skillet over medium-high. Add sliced onions and sauté until translucent and tender, about 4 minutes. Add green beans and a pinch of salt, cooking another 3 minutes until just crisp-tender. Transfer to a bowl.
  4. 04
    Pour 6 cups dashi stock into a large saucepan. Stir in soy sauce, mirin, sake, and sugar. Bring just to a simmer, then keep warm on low.
  5. 05
    Add 1 cup neutral oil to a heavy pot and heat to 350°F (measure with a thermometer if you have it). Meanwhile, make the tempura batter: whisk flour, potato starch, baking powder, and 1 tsp kosher salt in a bowl. In a separate bowl, beat the egg with the ice-cold sparkling water.
  6. 06
    Gently mix wet and dry ingredients together until just combined, lumps are good.
  7. 07
    Working in batches, dip cauliflower florets into batter, letting excess drip off. Fry in hot oil for 2–3 minutes, turning until just crisp and lightly golden. Drain on a rack or paper towels. Repeat with all florets.
  8. 08
    Wipe out skillet, then heat 1 tbsp neutral oil over high. Sear ribeye steaks for 2–3 minutes per side for medium-rare, adjusting time for thickness. Rest steaks 5 minutes, then slice thinly.
  9. 09
    To serve: Divide noodles among 4 large bowls. Ladle hot dashi broth over noodles. Top each with a portion of sautéed onions and green beans, a generous pile of cauliflower tempura, and slices of ribeye. Sprinkle with scallions. Serve immediately and slurp with gusto.

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