Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, tempura rice bowl with leftover tempura. It is one of my favorites food recipes. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Tempura Rice Bowl with Leftover Tempura is one of the most favored of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s appreciated by millions daily. Tempura Rice Bowl with Leftover Tempura is something that I’ve loved my whole life. They’re fine and they look fantastic.
Great recipe for Tempura Rice Bowl with Leftover Tempura. I thought that cooking ten-don topped with soft set egg would be tasty and tried it out. Tempura and kakiage batter falls apart easily when simmered, so be careful when transferring it into rice bowls! Leftover tempura Cooked white rice Green onion Oba (Japanese basil) Mentsuyu (Japanese noodle broth).
To get started with this recipe, we have to prepare a few components. You can cook tempura rice bowl with leftover tempura using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Tempura Rice Bowl with Leftover Tempura:
- Take 2 pieces Kakiage fritters (or tempura)
- Prepare 150 ml ● Water
- Take 1 tsp ● Sugar
- Make ready 3 tbsp ● Soy sauce
- Take 1 tbsp ● Mirin
- Take 1 Egg
- Take 1 as much (to taste) Plain cooked rice
In Japan, tempura over rice is simply called tendon. It's a shortened word for tempura donburi. You can certainly use any veggies, herbs, fish, seafood for the topping. Normally, large shrimp along with several varieties of vegetables are made into tempura.
Steps to make Tempura Rice Bowl with Leftover Tempura:
- In a pot, bring the ● ingredients to a boil. Add the kakiage/tempura and simmer for 2-3 minutes.
- While the pan simmers, beat an egg and serve the rice in a large bowl. 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.
- Carefully (since it falls apart easily) transfer the tempura-egg mixture onto the rice using a spatula or rice paddle. Sprinkle with nori seaweed if you have some. Done!
You can certainly use any veggies, herbs, fish, seafood for the topping. Normally, large shrimp along with several varieties of vegetables are made into tempura. Shiso is sometimes called perilla in English and is often used in sushi restaurants - looks like big leaves. Place tempura on paper towel to absorb oil or a wired rack to drain excess oil. For the dipping sauce, combine soy sauce and mirin.
So that is going to wrap it up with this special food tempura rice bowl with leftover tempura recipe. Thanks so much for reading. I’m confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
