Homemade Udon Tempura

Ingredients:
Udon noodles (Japanese section)
Japanese fish cake (I used angry bird)
Chye sim vegetable ~ blenched
Shiitake mushroom (I used dried mushroom ~ soaked & squeeze the water out)
Prawn ~ medium size
Panko/breadcrumb

Soup Base
1 chicken bone
1 litre water
5 cloves garlic ~ chopped
2 sprig onion
5 tbsp light soy sauce
2 tbsp sesame oil
1 tbsp mirin/sake

Batter:
50g tapiocal flour
50g corn flour
50g plain flour
1 egg
1/4 cup iced cool water

Directions:

1. Udon noodles see the instruction & put in a bowl; set aside.
2. In a bowl, mix all the batter ingredient & another bowl panko/breadcrumb.  Dip the prawn into the batter & then coated with the breadcrumb.  Set aside.
3. In a small wok, add oil on medium-low heat.  Deep fry the prawn till golden or cripsy.  Drain on paper towel.
4. In a big pot, add water, chicken, chopped garlic & sprig onion on high heat.  Let it boils and reduce the heat to simmer for about 30-45 mins.
5. Sieve the broth into another pot, add the light soy sauce, sesame oil & mirin on low heat.  Add the mushroom and boil for another 10 mins.
6. To assemble, in a bowl add the udon noodle, sliced fish cake, chye sim, mushroom.  Pour the soup over & add the fried prawn; serve immediately  (see the picture above).