Tempura Rice Bowl with Leftover Tempura

1. 1

   In a pot, bring the ingredients to a boil.

2. 2

   Add the kakiage/tempura and simmer for 2-3 minutes.

3. 3

   While the pan simmers, beat an egg and serve the rice in a large bowl.

4. 4

   When the kakiage or tempura have absorbed the simmering sauce, add the beaten egg, cover with a lid and simmer until the eggs are cooked to your preferene, and turn off the heat.

5. 5

   Carefully (since it falls apart easily) transfer the tempura-egg mixture onto the rice using a spatula or rice paddle.

6. 6

   Sprinkle with nori seaweed if you have some.

7. 7

   Done!

* Per serving · 4 servings · Values may vary.

No additional tips available.