Tempura Donburi
Ingredients
The Tempura
-
8
pieces
prawns
-
½
small
purple sweet potato
-
4
pieces
shishito peppers
-
4
pieces
green beans
-
4
pieces
shiitake mushrooms
-
4
pieces
shiso leaves
-
4
slices
renkon (lotus roots)
The Rice
The Tempura Batter
-
50
g
plain flour
-
75
ml
cold icy water
-
1
tbsp
Japanese mayonnaise
The Sauce
-
3
tbsp
soy sauce
-
2
tbsp
mirin
-
2
tbsp
sugar
-
1
tbsp
shirodashi
-
2
tbsp
water
Instructions
- Wash and prepare the prawns by removing heads, legs, and shells, then devein and score the belly.
- Wash and slice the purple sweet potato thinly.
- Wash the shiitake mushrooms and cut off the stems; slice if necessary.
- Wash shiso leaves, shishito peppers, and green beans; cut green beans in half if too long.
- In a mixing bowl, combine cold water and mayonnaise, then add flour and mix gently to avoid gluten formation.
- Heat oil in a frying pan to 180°C (356°F) for deep frying.
- Dip each ingredient into the batter and fry in the heated oil until cooked, then place on a wire rack to drain excess oil.
- Prepare the sauce by combining all sauce ingredients in a saucepan, bringing to a boil, and simmering until thickened.
- Serve rice in bowls, top with tempura, and pour the sauce over the dish.
Nutrition Facts (estimated)
Servings
4 bowls
Calories
637
Total fat
3g
Total carbohydrates
132g
Total protein
15g
Sodium
943mg
Cholesterol
31mg
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