Ingredients
Tempura powder, cooked large shrimp, asparagus, onion slices, and shiitake mushrooms to taste, plus 1 bowl each of noodles and water.
Instructions
1. Mix tempura powder and water in a 1:1.5 ratio to make a batter, or alternatively use all-purpose flour, eggs, and water to make the batter.
2. Dip the prawns, asparagus, onion slices, and shiitake mushrooms in the tempura batter, then fry them one by one in hot oil until golden brown, then remove and drain.
3. Cook the noodles until done, toss with Japanese soy sauce, then top with the deep-fried prawns.
Note: The key to this dish is making the batter—it should be thick enough to slowly drip off the chopsticks when lifted.