Hake Tempura with Ramen Noodles, Watercress, and Chili

Main Dishes | Japanese cuisine

⏳ Time

45 minutes

🥕 Ingredients

🍽️ Servings

Description

Hake tempura with ramen noodles, watercress, and chili

Ingredients

Chicken Egg - ½ piece
Light Beer - 4 fl oz
Salt - to taste
Activated Baking Soda - a pinch
White Pepper (whole) - to taste
Wheat Flour - 1.8 oz
Fillet of small-eyed hake - 14.1 oz
Udon Noodles - 10.6 oz
Vegetable Oil - 13 fl oz
Chicken Broth - 1 qt
Watercress - 1.8 oz
Peanut Sprouts - ¼ cup
Scallions - 6 stalks
Mild Chili Spice - 1 piece

Step by Step guide

Step 1

Cook the noodles in boiling water until soft. Drain and rinse under cold water. Divide into 2 bowls.

Step 2

Mix the egg, beer, baking soda, salt, and pepper, then add the flour. Mix well. Heat the oil in a wok.

Step 3

Cut the fish into 8 pieces, removing the skin, and coat lightly in flour. Then dip in the batter and fry in hot oil for 5 minutes until cooked and golden brown.

Step 4

Pour the broth into a pot, bring to a boil, and pour over the noodles. Top with watercress and sprouts. Then add the fish and sprinkle with chopped green onion and chili.