Kakiage Tempura Don
This hearty rice bowl features a crispy mixed vegetable tempura, known as kakiage, served atop fluffy rice and drizzled with a savory soy sauce.
Tasty Team
91% would make again
Total Time
50 minutes
50 min
Prep Time
30 minutes
30 min
Cook Time
20 minutes
20 min
Total Time
50 minutes
50 min
Prep Time
30 minutes
30 min
Cook Time
20 minutes
20 min
Ingredients
for 2 servings
- 1 egg
- 1 cup all-purpose flour (120 g), plus more for dredging
- ½ cup cold water (120 mL)
- 1 eggplant, sliced
- 2 slices pumpkin
- 1 green bell pepper, sliced
- 4 shrimps, peeled and deveined
- ½ onion, sliced
- ½ carrot carrot, sliced
- 1 cup fresh japanese parsley (30 g)
- ⅛ cup dried shrimp (15 g)
- oil, for frying
- 4 tablespoons soy sauce
- 5 tablespoons mirin
- 2 tablespoons sugar
- 1 lb cooked rice (500 g)
Nutrition Info
- Calories 1385
- Fat 9g
- Carbs 283g
- Fiber 13g
- Sugar 23g
- Protein 46g
Estimated values based on one serving size.
Preparation
- Whisk the egg in a small bowl. Add flour and the cold water, and whisk to combine. Cover with plastic wrap and chill in the refrigerator.
- To make the tempura, slice the eggplant in half lengthwise, then cut the bottom into 5 slices (be careful not to cut all the way through to the top).
- Add flour to a shallow dish. Coat the eggplant, pumpkin, green bell pepper, and shrimp in the flour, shaking off any excess.
- Heat the oil in a large pot until it reaches 350°F (180˚C).
- Dip the floured vegetables and shrimp into the batter.
- Fry the battered shrimp and vegetables until they float to the top and are golden brown in color. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
- To make the kakiage, put the onion, carrot, Japanese parsley and dried shrimp into a medium bowl. Add 2 tablespoons of flour and toss to coat. Pour the leftover tempura batter on the top and mix until evenly coated.
- Bring the oil in the pot back to 350°F (180˚C). Drop the kakiage by the spoonful into the oil and fry until golden brown in color. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
- In a medium pan, combine the soy sauce, mirin and sugar, and bring to a boil over high heat for 2 minutes.
- Top the rice with kakiage and tempura and drizzle with the sauce.
- Nutrition Calories: 3030 Fat: 255 grams Carbs: 169 grams Fiber: 12 grams Sugars: 21 grams Protein: 25 grams
- Enjoy!
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