You can eat as many bowls as you want! How to make Tempura Rice Bowl

tempura batter

🥗Healthier: chickpea flour batter

💰Cheaper: all-purpose flour

Chickpea flour is gluten-free and adds protein.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and lower in calories.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often gluten-free.

mirin

🥗Healthier: rice vinegar with sugar

💰Cheaper: white wine

White wine can mimic mirin's sweetness.

Heat soft water with kombu seaweed and ichiban dashi stock from bonito flakes.

Remove dirt from kombu with a damp cloth and add to water.

Heat until kombu sinks, then bring to a boil over medium heat for about 20 minutes without boiling.

Remove kombu, increase heat, and skim off scum.

Add bonito flakes to the hot water and strain gently when umami is released.

Prepare prawns by peeling and washing them with ice water.

Cut prawns, scallops, and maitake mushrooms into uniform sizes.

Make tempura batter by whisking whole egg and water until foamy, then sift in cake flour and mix lightly.

Dust the seafood and vegetables with flour before coating with batter.

Deep-fry the kakiage in oil heated to 170-175 degrees Celsius until crispy.

Prepare rice with ichiban dashi, dark soy sauce, tamari soy sauce, mirin, and sugar, reducing water to avoid stickiness.

Reheat the sauce and lightly sprinkle it over the rice before adding the kakiage and egg yolk on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens