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Ingredients
- Serves 2-3 people
tempura batter:
200 ml cold soda water
1 egg
120 g plain flour
pumpkin
shiitake mushrooms
ladies’ fingers
carrots
shiso leaves
prawns
fish
sauce:
3 tbsp soy sauce
2 tbsp mirin
2 tbsp sugar
2 tbsp shirodashi or regular dashi stock
1 L vegetable oil, for frying
freshly cooked Japanese rice, to serve
Log in to watch this premium content and more!Tempura Don
Tempura is a fried delicacy that originated in Japan, but is loved worldwide. Place this crispy morsels on top of steaming hot rice, and drizzle it with a sweet-savoury sauce, and you have a full, comforting meal in this Tempura Don rice bowl.
- Easy
- 15 min
- 10 min
- 10 min
- 2 steps
- 16 Ingredients
- Easy
- 2 steps
- 16 Ingredients
- 15 min
- 10 min
- 10 min
Instructions
-
Make sauce and prepare vegetables
- First, make the sauce. Combine all the ingredients in a saucepan and bring to a simmer. Cook for 2-3 minutes, until the sauce is slightly thickened. Set aside
- Heat up the vegetable oil in a large pot or wok to 180C. Slice your desired ingredients into thin pieces.
-
Dip ingredients in batter and fry
- In a mixing bowl, beat the soda water and egg together until combined. Throw in the flower and whisk lightly to combine, stopping after half the flour has mixed into the batter, but there are still lumps of flour.
- Dip the ingredients into the batter, and fry for around 2 minutes, until the batter is crispy and the inside is cooked through. Drain the fried tempura on a wire rack above a baking tray.
Garnish and Serve!
First, make the sauce. Combine all the ingredients in a saucepan and bring to a simmer. Cook for 2-3 minutes, until the sauce is slightly thickened. Set aside. Heat up the vegetable oil in a large pot or wok to 180C. Slice your desired ingredients into thin pieces.
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Ingredients
- Serves 2-3 people
-
tempura batter:
200 ml cold soda water
-
1 egg
-
120 g plain flour
-
pumpkin
-
shiitake mushrooms
-
ladies’ fingers
-
carrots
-
shiso leaves
-
prawns
-
fish
-
sauce:
3 tbsp soy sauce
-
2 tbsp mirin
-
2 tbsp sugar
-
2 tbsp shirodashi or regular dashi stock
-
1 L vegetable oil, for frying
-
freshly cooked Japanese rice, to serve
Nutrition
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