Tempura On Rice

Chef.Morimoto's picture

Sep. 16, 2011

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
Cook Time: 20 Minutes
Ready In: 20 Minutes
Servings: 4

Nutrition Facts

Serving size

Calories 637Calories from Fat 130

 % Daily Value*

Total Fat 15 g23.1%

Saturated Fat 2 g10%

Trans Fat 0 g

Cholesterol

Sodium 1981 mg82.54%

Total Carbohydrates 97 g32.3%

Dietary Fiber 3 g12%

Sugars 9 g

Protein 27 g54%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet