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Tempura On Rice

Chef.Morimoto's picture
Ingredients
  Short grain rice 2 Cup (32 tbs)
  Shrimp 4 Large
  Squid/Any small white fleshed fish 6 Ounce (170 Gram, 1 Whole)
  Bell pepper 1
  Vegetable oil 2 Cup (32 tbs) (Or Tempura, For Deep Frying)
For sauce
  Secondary bonito stock 1 Cup (16 tbs)
  Soy sauce 1⁄2 Cup (8 tbs)
  Sugar 2 Tablespoon
For batter
  Egg 1
  Ice water 1⁄2 Cup (8 tbs)
  Sifted flour 1 Cup (16 tbs)
Directions

1. Cook plain rice.
2. Clean and cut shrimp, squid (or fish), and bell pepper for deep-frying. When rice is almost ready, begin deep-frying tempura. Mix BATTER just before frying.
3. Combine SAUCE ingredients and bring to a boil over medium heat.
4. Divide hot cooked rice among 4 bowls (about 1 cup cooked rice per serving). Dip tempura in hot sauce, then arrange on rice. Spoon 1 Tbsp sauce over rice and tempura and serve.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Japanese
Course: 
Main Dish
Ingredient: 
Rice
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4

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