Tempura Bowl
featured in 4 Dinners From Tasty Japan
A Japanese-inspired dish featuring crispy tempura shrimp and vegetables served over fluffy white rice.
Tasty Team
96% would make again
Total Time
25 minutes
25 min
Prep Time
15 minutes
15 min
Cook Time
10 minutes
10 min
Total Time
25 minutes
25 min
Prep Time
15 minutes
15 min
Cook Time
10 minutes
10 min
Ingredients
for 2 servings
- 4 shrimps
- sweet potato
- mushroom
- green bean
- kabocha pumpkin
- rice
Tempura batter
- 1 egg
- ½ cup soda water (120 mL), cold
- ½ cup cup cake flour (60 g)
- oil, for frying
Dipping sauce
- 1 tablespoon soy sauce
- 1 tablespoon mirin
Optional
- ¼ cup water (60 mL), hot
- 1 teaspoon dashi granules, japanese stock granules
Nutrition Info
- Calories 239
- Fat 7g
- Carbs 28g
- Fiber 1g
- Sugar 0g
- Protein 13g
Estimated values based on one serving size.
Preparation
- Prepare shrimp by taking off shell and deveining.
- Make 4 slits down the stomach. Flip shrimp on the side and diagonally slice 4 more slits on each side. (This will keep the shrimp straight when cooked.)
- In a medium bowl, beat egg and soda water.
- Heat a pot of oil to 350˚F (180˚C).
- Then add cake flour and mix, but keep it clumpy. Do NOT over-mix.
- Dredge shrimp up to the tail and carefully place into frying oil. Fry for 2-3 minutes or until shrimp is fully cooked. 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. If using, dissolve dashi in the hot water and add to the soy sauce and mirin.
- Arrange assorted tempura on a bowl of rice.
- Nutrition Calories: 2792 Fat: 253 grams Carbs: 128 grams Fiber: 15 grams Sugars: 19 grams Protein: 17 grams
- Enjoy!
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