Tempura Donburi Tendon Tempura Rice Bowl
Experience the irresistible crunch and savory satisfaction of a Tempura Donburi Tendon Tempura Rice Bowl, a beloved Japanese comfort food that combines golden, crispy tempura with fluffy white rice, all drizzled in a rich, umami-packed tare sauce. This dish features a medley of shrimp and fresh vegetables like eggplant, sweet potato, green beans, and mushrooms, each delicately enveloped in a light, lumpy batter that fries to perfection. The dashi-infused soy sauce complements the tempura beautifully, adding depth to every bite. Ideal for lunch or dinner, this recipe is a delightful balance of textures and flavors, perfect for impressing dinner guests or treating yourself to a restaurant-quality meal at home. If you're seeking a quick yet authentic Japanese rice bowl recipe, look no further!
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Recipe Information
Ingredients
- 2 cups White rice
- 8 pieces Shrimp, peeled and deveined
- 1 medium Eggplant, sliced into thin rounds
- 1 small Sweet potato, sliced into thin rounds
- 100 grams Green beans, trimmed
- 4 pieces Mushrooms (such as shiitake or button), halved
- 1.5 cups All-purpose flour
- 0.25 cups Cornstarch
- 1 large Egg (cold)
- 1.5 cups Ice water
- 4 cups Vegetable oil (for frying)
- 0.25 cups Soy sauce
- 0.25 cups Mirin
- 2 tablespoons Sugar
- 0.5 cups Dashi stock
Instructions
Rinse the rice under cold water until the water runs clear. Cook the rice in a rice cooker or on the stovetop according to the package instructions. Once cooked, keep warm.
Prepare the tare sauce by combining soy sauce, mirin, sugar, and dashi stock in a small saucepan. Bring the mixture to a gentle boil over medium heat, stirring until the sugar dissolves. Lower the heat and simmer for 2-3 minutes. Remove from heat and set aside.
Prepare the ingredients for tempura by drying the shrimp and cutting the vegetables to uniform thickness for even cooking.
In a large mixing bowl, whisk together the all-purpose flour and cornstarch. Create a well in the center, add the egg, and pour in the ice water. Gently mix with chopsticks or a fork, leaving the batter slightly lumpy (overmixing will make the tempura less crispy).
Heat the vegetable oil in a large, deep frying pan or pot to 350°F (175°C). Test the temperature by dropping a small piece of batter into the oil—it should sizzle and rise to the surface immediately.
Dip each piece of shrimp and vegetable into the batter, allowing the excess to drip off. Carefully place them into the hot oil, frying in small batches to avoid crowding the pan.
Fry the shrimp and vegetables for 2-3 minutes, turning occasionally, until golden and crispy. Remove with a slotted spoon and transfer to a plate lined with paper towels to drain excess oil.
To assemble the rice bowls, divide the cooked rice among four serving bowls. Arrange the tempura pieces on top of the rice in each bowl.
Drizzle the prepared tare sauce over the tempura and rice, or serve it on the side for dipping.
Serve immediately and enjoy your Tempura Donburi (Tendon Tempura Rice Bowl)!
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 239.7 g | 307% | |
| Saturated Fat | 34.3 g | 172% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 86 mg | 29% | |
| Sodium | 747 mg | 32% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 5.5 g | 20% | |
| Total Sugars | 14.1 g | ||
| Protein | 14.7 g | 29% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 58 mg | 4% | |
| Iron | 3.1 mg | 17% | |
| Potassium | 499 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
