Tempura Donburi (Rice Bowls)
User Reviews
5
-
Prep Time
35 mins
-
Cook Time
25 mins
-
Total Time
1 hr
-
Servings
4
-
Calories
776 kcal
-
Course
Main Course
-
Cuisine
Japanese
Tempura Donburi (Rice Bowls)
Description
Tempura Donburi is a Japanese rice bowl topped with tempura-fried shrimp and various vegetables such as sweet potato, onion, broccoli, and oyster mushrooms. The tempura batter is prepared with ice water, cake flour, and egg yolks to ensure a light and crisp coating. The shrimp are scored to lay flat, which helps them cook evenly and enhances presentation. The tempura ingredients are fried in hot oil until crispy while maintaining tender interiors.
The dish is served over steamed Japanese short-grain rice, which provides a soft and slightly sticky base contrasting with the crunchy tempura. A dipping and serving sauce made from dashi stock, soy sauce, and mirin is prepared to add umami and a touch of sweetness, balancing the fried elements. Optionally, finely grated daikon radish may be added to the sauce to add mild freshness.
This combination of textures and flavors makes Tempura Donburi a filling and comforting meal, where the crispy tempura topping harmonizes with the soft rice and savory sauce.
Ingredients
For dipping and serving:
- 3/4 cup dashi stock (homemade or made with instant dashi granules)
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 4 cups Japanese short-grain rice cooked
- daikon radish (finely grated and squeezed in a clean dish towel to wring out excess moisture, optional)
For frying:
- 1 sweet potato (peeled and sliced into thin rounds)
- 1-2 onion sliced into 1/2-inch rounds, medium, sweet, white
- 2 broccoli torn into small individual florets, small heads
- 2 cups oyster mushrooms (broken up into individual pieces)
- 12 Shrimp peeled and deveined, with the tail on, large
- vegetable oil (or canola/peanut oil, for frying)
For the batter:
- 1 3/4 cups water ice
- 1 1/4 cups cake flour
- 2 egg yolk
Instructions
- First, prepare the dipping sauce by combining dashi stock, soy sauce, and mirin. We used instant dashi, but if you want to make it yourself, we have detailed instructions in our Miso Soup recipe. At this point, you can also cook the rice you’ll serve with the tempura.
- Next, prepare the vegetables, making sure everything is washed and trimmed. Nothing should be too wet ahead of frying, so if needed, pat the vegetables with a kitchen towel or let them sit at room temperature to dry off while you prep everything else.
- Score the shrimp with a sharp knife so that they can lay flat (you can do this lightly if you don’t mind them retaining some of their curved shape). Refrigerate the shrimp until you’re ready to fry.
- Next, make the batter. Stir together the ice water, cake flour, and egg yolks. No need to get rid of all the lumps—in fact, take care not to overmix it. Pop it in the refrigerator while you heat the frying oil.
- In a small deep pot, heat enough oil to fill it about halfway, over medium-high heat. While that’s happening, set up a wire rack over a sheet pan or a platter lined with paper towels. When a drop of the batter sizzles vigorously but doesn’t brown too quickly, you’re ready to go.
- To fry, swirl one piece of vegetable or shrimp in the batter (for the shrimp, hold it by the tail), and lower it gently into the batter. Fry everything in batches of 3-4 items for 45-90 seconds, turning each item 3-4 times. When the vegetables are lightly golden and the shrimp are lightly golden, orange, and floating, it’s ready to be transferred to the wire rack.
- Adjust the heat as needed between batches as you add cold food to the oil. The oil should be hot enough that it doesn’t take too long to cook the tempura, but not so hot that the food immediately turns golden when it hits the oil.
- To assemble the tempura donburi bowls, spoon a base of steamed rice into each bowl. Top with with vegetables and a few shrimp per bowl. Serve with the dipping sauce, grated daikon (optional), and perhaps a bowl of miso soup!
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 776 kcal
% Daily Value*
| Calories | 776kcal | 39% |
| Carbohydrates | 96g | 32% |
| Protein | 18g | 36% |
| Fat | 37g | 57% |
| Saturated Fat | 28g | 140% |
| Cholesterol | 143mg | 48% |
| Sodium | 629mg | 26% |
| Potassium | 632mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 5045IU | 101% |
| Vitamin C | 44mg | 49% |
| Calcium | 97mg | 10% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
