Tempura Donburi - Tendon - Tempura Rice Bowl
photo by Rinshinomori
- Ready In:
- 30mins
- Ingredients:
- 16
- Serves:
-
4
ingredients
- 6 cups cooked medium-grain rice (Japanese sushi style rice)
- 8 (1 ounce) shrimp, in shells without heads
- 4 fresh shiitake mushrooms
- 1 medium yellow onions or 1 medium white onion
- 4 shiso leaves (or any other veggie of choice)
-
For Tempura Sauce
- 1⁄2 cup dashi
- 3 tablespoons mirin
- 3 tablespoons soy sauce
-
For Batter
- 1 egg
- 1⁄2 cup ice water
- 1⁄4 cup flour, plus
- 2 - 2 1⁄2 tablespoons flour
- 2 tablespoons cornstarch
- 2 ice cubes
- vegetable oil, for deep-frying
- flour, for dusting
directions
- Remove shell from shrimp and devein, leaving tails. Cut off the tip of tails. Score underside (stomach side) of shrimp using a knife at several places to flatten. Use your fingers to flatten out completely after scoring.
- Trim stems from shitake mushrooms and shiso leaves.
- Remove skin from onion, and cut into 1/4 inch rings (like onion rings).
- Place tempura sauce ingredients in a pan and bring to a boil and simmer 2-3 minutes. Keep warm.
- For batter, combine egg and ice water in a bowl, add flour combined with cornstarch and mix very lightly. Place two ice cubes in the mixture to keep it cool and to improve the batter texture. Do not over mix.
- Preheat oil to 350 degrees F. Dust shrimps and vegetable pieces with extra flour for dusting, then coat with tempura batter and deep fry. Fry few pieces at a time to keep the oil temperature constant.
- Tempura pieces are done when they are lightly colored and crisp looking. Do not over cook.
- Place approximately 1 1/2 C cooked rice each into 4 bowls and place tempura pieces evenly onto hot rice and sprinkle some sauce over the rice tempura bowl.
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Reviews
-
I've wanted to try one of your authentic Japanese recipes for a long time, and this was a sensational place to start. I've never made tempura at home before, and am delighted to know it is so easy to prepare. Your instructions are excellent. Today I used prawns, red bell peppers, onions and dried shiitake mushrooms that I'd soaked in hot water. The tempura sauce is the perfect finishing touch for this dish. I will make this often in future, and will try a variety of ingredients. Thanks so much!
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This was Great! I had to guess on how much flour and cornstarch to use since my scales have been broken for quite a while now. It turned out perfect though! I added some ground hot pepper and black pepper to the batter. Made two tempura sauces; this one which had great flavor but the mirin gave it a sweetness that I personally did not care for. The other I just made up with soy sauce, wasabi powder, seasoned rice vinegar and seaweed flakes. The vegetables we used were what was on hand: carrots, sweet potatoes, green beans, onions, red peppers. I love trying new things so I was sorry I didn't have the shitake's or the kabocha pumpkin. Maybe next time, because there will be a next time!! Thanks! Made for the Babes during ZWT4 for Zingo!
RECIPE SUBMITTED BY
Rinshinomori
United States
You can find me reviewing book, magazine and online recipes with a name of Rinshin at eatyourbooks.com.