Hot Udon with Tempura

Hot udon with tempura is a classic Japanese noodle soup dish consisting of thick wheat-flour udon noodles served in a hot, savory broth made from dashi, soy sauce, and mirin, topped with a piece of crispy, deep-fried tempura. The dish is believed to have originated in the Kansai region, where the broth is typically lighter in color and flavor compared to the darker, soy-heavy broths of Eastern Japan. The tempura, often featuring a large shrimp or seasonal vegetables, is either placed directly on top of the noodles or served on the side to maintain its crunch.

A great version of this dish is distinguished by the quality of its broth, which should be deeply umami yet balanced, and the texture of the noodles, which must be chewy and slightly firm. The tempura should be exceptionally light and crisp, with a thin, delicate batter that shatters upon biting. At Kamaiki Nara Udon in Nara, Japan, as featured by the creator *Cosa mangiamo oggi?*, the dish is noted for its exceptionally thick, house-made noodles and a broth that is both rich and refined, setting a high standard for the regional style.

Regional variations abound: in Kagawa Prefecture, the home of Sanuki udon, the noodles are firmer and the broth is often simpler, while in Tokyo, the broth is darker and the tempura might be served separately. Some versions incorporate curry-flavored broth or use different proteins like chicken or tofu.