Tempura Donburi - Tendon - Tempura Rice Bowl Recipe

Name: Tempura Donburi - Tendon - Tempura Rice Bowl
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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

Servings: persons

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

1
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.
2
Trim stems from shitake mushrooms and shiso leaves.
3
Remove skin from onion, and cut into 1/4 inch rings (like onion rings).
4
Place tempura sauce ingredients in a pan and bring to a boil and simmer 2-3 minutes. Keep warm.
5
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.
6
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.
7
Tempura pieces are done when they are lightly colored and crisp looking. Do not over cook.
8
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.

1507

kcal

Calories

Fat

275

Carbs

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 18 ingredients. The key ingredients include: 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, and more.

Yes, Tempura Donburi - Tendon - Tempura Rice Bowl falls under the Seafood 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 Donburi - Tendon - Tempura Rice Bowl

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