Tempura On Rice
|Short grain rice||2 Cup (32 tbs)|
|Squid/Any small white fleshed fish||6 Ounce (170 Gram, 1 Whole)|
|Vegetable oil||2 Cup (32 tbs) (Or Tempura, For Deep Frying)|
|Secondary bonito stock||1 Cup (16 tbs)|
|Soy sauce||1⁄2 Cup (8 tbs)|
|Ice water||1⁄2 Cup (8 tbs)|
|Sifted flour||1 Cup (16 tbs)|
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.