The Japanese noodle dish udon has garnered a lot of attention from overseas in recent years. In this episode, chef Tatsuo Saito and Yu Hayami make curry udon, which combines traditional Japanese udon noodles with curry, a western-style Japanese food. Chef Saito shares the secrets of the recipe he makes at home for his own family, made with kombucha and soy sauce. They also make jumbo shrimp tempura, the perfect addition to make curry udon feel extra special. And they offer tips and techniques on making crispy tempura, like how to scatter the batter when deep-frying.
