Tempura Crumb and Egg Rice Bowl for Breakfast Recipe

Name: Tempura Crumb and Egg Rice Bowl for Breakfast
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp or more (to taste) Tempura crumbs; 1/4 Onion; 1 Egg; 150 ml Dashi stock; 3 tsp Soy sauce (I used dashi soy sauce); 1 tbsp Sake; 1 tbsp Mirin; 1 for topping Japanese leek (or green onion or nori seaweed ) (optional ); 150 ml Dashi stock; 1 tbsp Mentsuyu

Servings: persons

2 tbsp or more (to taste) Tempura crumbs
1/4 Onion
1 Egg
150 ml Dashi stock
3 tsp Soy sauce (I used dashi soy sauce)
1 tbsp Sake
1 tbsp Mirin
1 for topping Japanese leek (or green onion or nori seaweed ) (optional )
150 ml Dashi stock
1 tbsp Mentsuyu

1
Combine the ingredients in a small frying pan and place over the heat.
2
Slice the onion.
3
Add the onion to dashi stock and cook until tender.
4
Add the tempura crumbs.
5
Pour in the beaten egg.
6
Transfer the contents of the pan over a bowl of cooked rice.
7
Sprinkle with chopped green onions.
8
Aonori is another good topping.
9
My daughter sometimes sprinkles hers with tempura crumbs on top without cooking them in the sauce to enjoy their crispiness...I, as her mum, am a little bit hesitant.
10
Sprinkle with shichimi spice on top for a grown-up taste.

kcal

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Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 tbsp or more (to taste) Tempura crumbs, 1/4 Onion, 1 Egg, 150 ml Dashi stock, and more.

Yes, Tempura Crumb and Egg Rice Bowl for Breakfast falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Tempura Crumb and Egg Rice Bowl for Breakfast

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