Simple Way to Prepare Tasty Tempura Rice Bowl with Leftover Tempura

Tempura Rice Bowl with Leftover Tempura, 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). Place the rice in a bowl and pour in some mentsuyu. Shortly before turning off the flame, add the green onion and oba. 'Chicken Tempura' can make a yummy rice bowl dish. Simply place them on top of freshly cooked rice and drizzle the sauce over. This sauce is basically same as 'Tentsuyu' (Dipping Sauce for Tempura) but is has stronger flavour. This Tempura Donburi is loaded with light, crispy shrimp and vegetable tempura. With a side of miso soup, plenty of dipping sauce, and a cup of Japanese Sencha tea, you might forget you're eating at home!. this is recipe you're looking for? To search another recipe Please look at the menu list to choose the recipe and beverage you want to try. if you can't find the recipe write keyword in search box. here is Tempura Rice Bowl with Leftover Tempura you can enjoy.

Prepare: less then 10 Minute
Cook Time: 15 Minute

Ingredients that must be prepared for Tempura Rice Bowl with Leftover Tempura :

1. You need of pieces Kakiage fritters (or tempura) -
2. Make ready of ● Water -
3. Prepare of ● Sugar -
4. It's of ● Soy sauce -
5. Make ready of ● Mirin -
6. Make ready of Egg -
7. It's of as much (to taste) Plain cooked rice -

This Tempura Donburi is loaded with light, crispy shrimp and vegetable tempura. With a side of miso soup, plenty of dipping sauce, and a cup of Japanese Sencha tea, you might forget you're eating at home!. Donburi in Japanese translates to "bowl," and is any dish served over rice (and, true to its name, generally in an oversized bowl). For the dipping sauce, combine soy sauce and mirin.

Tempura Rice Bowl with Leftover Tempura instructions :

1. In a pot, bring the ● ingredients to a boil. Add the kakiage/tempura and simmer for 2-3 minutes..
2. 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..
3. 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!.

Serves For 3 Person
Kcal: 57
Fat: 15g
Carbs: 32g
Protein: 22g
Sugar: 64g

If using, dissolve dashi in the hot water and add to the soy sauce and mirin. Arrange assorted tempura on a bowl of rice. When we have tempura on its own, we usually make special tempura dipping sauce called "Tentsuyu" but when we put tempura on a bed of rice to make Tempura Donburi, the sauce needs to be condensed to eat with plain rice. I had to try to not overeat the rice because it tastes so delicious with the sweet tempura sauce. In Japan, tempura over rice is simply called tendon. 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). Place the rice in a bowl and pour in some mentsuyu. Shortly before turning off the flame, add the green onion and oba. 'Chicken Tempura' can make a yummy rice bowl dish. Simply place them on top of freshly cooked rice and drizzle the sauce over. This sauce is basically same as 'Tentsuyu' (Dipping Sauce for Tempura) but is has stronger flavour. This Tempura Donburi is loaded with light, crispy shrimp and vegetable tempura. With a side of miso soup, plenty of dipping sauce, and a cup of Japanese Sencha tea, you might forget you're eating at home!. Donburi in Japanese translates to "bowl," and is any dish served over rice (and, true to its name, generally in an oversized bowl). For the dipping sauce, combine soy sauce and mirin. If using, dissolve dashi in the hot water and add to the soy sauce and mirin. Arrange assorted tempura on a bowl of rice. When we have tempura on its own, we usually make special tempura dipping sauce called "Tentsuyu" but when we put tempura on a bed of rice to make Tempura Donburi, the sauce needs to be condensed to eat with plain rice. I had to try to not overeat the rice because it tastes so delicious with the sweet tempura sauce. 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. Shiso is sometimes called perilla in English and is often used in sushi restaurants - looks like big leaves. Eating just deep-fried food can be very dry and boring, so a pot of pickled radish was made available. The radish was very lightly vinegared and was nice to eat by itself and also as a palate cleanser in-between eating the tempura items. Cut cucumber, avocado, and imitation crab into thin strips. Line up fillings across the center. To prepare the tempura batter, combine the flour, water, and egg in a shallow bowl. Use leftover tempura that you made at home the night before. Simply re-heat leftover tempura in a dry non-stick pan over medium-high heat. Do not coat the pan with oil. Add this to the bowl of hot udon noodles and broth.