Tempura Donburi 天丼
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
4 bowls
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Calories
637 kcal
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Course
Main Course
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Cuisine
Japanese
Tempura Donburi 天丼
Description
Tempura Donburi 天丼 combines assorted seafood and vegetables such as prawns, purple sweet potato, shishito peppers, green beans, shiitake mushrooms, shiso leaves, and lotus root, each prepared with care to maintain their unique textures and flavors. The prawns are deveined, scored, and flattened to prevent curling during frying, which ensures even cooking. Vegetables are sliced thinly enough for quick frying while retaining their bite.
The tempura batter mixes icy cold water with mayonnaise and plain flour, stirred lightly to avoid gluten development that can cause soggy tempura. Deep frying the coated ingredients in hot oil creates a crisp, airy crust that contrasts well with the softly cooked rice base. The accompanying tempura sauce balances salty, sweet, and umami flavors and is applied generously to season the tempura pieces and rice.
Served over a bed of cooked rice, this dish delivers a variety of textures and flavors in every bite. The inclusion of multiple vegetable types along with seafood makes it a fulfilling meal with contrasting colors and tastes. It can be enjoyed as a satisfying lunch or dinner option.
Rice cooking time is not included in preparation. Because tempura is deep-fried, the oil amount used is difficult to measure precisely for nutritional calculation. Careful temperature control during frying helps achieve optimal texture without excess oil absorption.
Ingredients
- 8 prawns
- 1/2 small purple sweet potato
- 4 shishito pepper
- 4 green beans
- 4 shiitake mushrooms
- 4 shiso leaves
- 4 lotus root sliced, aka renkon
- 3 cups rice or 6 cups of cooked rice, uncooked
Tempura batter
- 50 g plain flour
- 75 ml water cold, icy
- 1 tbsp mayonnaise Japanese
sauce
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sugar
- 1 tbsp shirodashi
- 2 tbsp water
Instructions
Preparing Prawn
- wash the prawns and remove the heads of prawns
- remove the legs and shells from the tail end
- devein and score 2-3 place on belly side about 1cm apart.
- break the belly muscle so that when they are cooked, the prawn does not curl up
Preparing veggies
- wash the purple sweet potato and slice them about 5mm thick.
- Wash the shiitake mushrooms and cut off the stems and slice them thinly if necessary.
- Wash the shiso leaves and shishito peppers.
- Wash the green beans and cut them in half if they are too long.
- Cut the Chikuwa fish cakes in half.
Making tempura batter and deep frying
- Place water and mayonnaise in a mixing bowl
- Add flour and mix them all together but try not to stir too much. Creating gluten by overmixing causes oily, sticky, and soggy tempura.
- Heat enough oil to deep fry in a frying pan (or tempura pot if you have), to 180 degree celsius(356F)
- Dip each ingredient into the batter to coat individually then put them into the heated oil.
- When they are cooked, you can feel little vibrations to your hand when you pick up one with chopsticks.
- Take out the cooked ingredients onto a wired mesh rack with kitchen paper to remove and absorb excess oil.
Making the sauce
- place all sauce ingredients into a small sauce pan.
- bring them to boil and them simmer for a few minutes
- When the sauce is reduced and thickened, turn the heat off and set aside.
Assemble all together
- Serve rice in a large rice bowl
- place tempura on top of the rice
- Pour the sauce over the tempura and rice
Notes
- Ensure prawns are properly deveined, scored, and flattened to prevent curling while frying.
- Do not overmix the tempura batter; gentle stirring prevents gluten formation and keeps the coating crisp.
- Deep-fry tempura at around 180°C (356°F) for best texture and minimal oiliness.
- Cooking rice time is separate from tempura preparation.
- Nutrition info cannot precisely reflect frying oil content due to variation in oil uptake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4bowls
Amount Per Serving
Calories 637 kcal
% Daily Value*
| Calories | 637kcal | 32% |
| Carbohydrates | 132g | 44% |
| Protein | 15g | 30% |
| Fat | 3g | 5% |
| Cholesterol | 31mg | 10% |
| Sodium | 943mg | 39% |
| Potassium | 265mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 55IU | 1% |
| Vitamin C | 1.2mg | 1% |
| Calcium | 59mg | 6% |
| Iron | 2.4mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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