Tempura Donburi

Ingredients

• For the tempura: For the tempura:
• 1 cup (120g) all-purpose flour 1 cup (120g) all-purpose flour
• 1 large egg 1 large egg
• 1 cup (240ml) ice-cold water 1 cup (240ml) ice-cold water
• Assorted vegetables (such as sweet potato, bell pepper, eggplant, and zucchini) Assorted vegetables (such as sweet potato, bell pepper, eggplant, and zucchini)
• Assorted seafood (such as shrimp, squid, and white fish fillets) Assorted seafood (such as shrimp, squid, and white fish fillets)
• Vegetable oil, for frying Vegetable oil, for frying
• For the sauce: For the sauce:
• 1/4 cup (60ml) soy sauce 1/4 cup (60ml) soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 cup (240ml) dashi stock 1 cup (240ml) dashi stock
• For serving: For serving:
• 4 cups (800g) steamed Japanese rice 4 cups (800g) steamed Japanese rice
• Grated daikon radish Grated daikon radish
• Chopped green onions Chopped green onions
• Nori seaweed, shredded Nori seaweed, shredded

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 1.5g
• Carbohydrates (total, sugars): 70g, 5g
• Protein: 15g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   In a large bowl, whisk together the flour, egg, and ice-cold water until just combined. Do not overmix; lumps are okay. Let the batter rest in the refrigerator for 10 minutes.
2. 2.
   Heat vegetable oil in a deep pot or fryer to 180°C (350°F).
3. 3.
   Dip the vegetables and seafood into the tempura batter, allowing any excess batter to drip off.
4. 4.
   Carefully place the battered ingredients into the hot oil and fry until golden brown and crispy. Fry in batches to avoid overcrowding the pot.
5. 5.
   Remove the tempura from the oil and drain on a paper towel-lined plate.
6. 6.
   In a small saucepan, combine the soy sauce, mirin, and dashi stock. Bring to a simmer over medium heat and cook for 2-3 minutes. Remove from heat and set aside.
7. 7.
   To serve, divide the steamed rice among bowls. Arrange the tempura on top of the rice and drizzle with the sauce. Garnish with grated daikon radish, chopped green onions, and shredded nori.
8. 8.
   Enjoy the Tempura Donburi while the tempura is still crispy and the rice is warm.

Treat your ingredients with care...

• Shrimp — Make sure to devein and remove the shell before dipping in the tempura batter.
• Squid — Clean the squid thoroughly and slice it into rings before battering.
• Sweet potato — Cut the sweet potato into thin slices to ensure even cooking.
• Zucchini — Slice the zucchini into thin strips for a delicate tempura texture.
• Dashi stock — If dashi stock is not available, you can substitute it with vegetable or chicken broth for a slightly different flavor profile.

Tips & Tricks

• Ensure the oil is at the right temperature before frying the tempura to achieve a crispy texture.
• Use ice-cold water in the tempura batter to create a light and airy coating.
• Do not overcrowd the pot when frying the tempura to maintain an even temperature and prevent sticking.
• Serve the Tempura Donburi immediately after assembling to enjoy the contrast of textures.
• Experiment with different vegetables and seafood to create your own unique tempura combinations.

Serving advice

Serve the Tempura Donburi in individual bowls, allowing each person to enjoy their own crispy tempura and rice combination. Encourage diners to mix the tempura with the rice and sauce for a harmonious blend of flavors.

Presentation advice

When plating the Tempura Donburi, arrange the tempura pieces in an aesthetically pleasing manner on top of the rice. Drizzle the sauce generously over the tempura, allowing it to soak into the rice for added flavor. Garnish with grated daikon radish, chopped green onions, and shredded nori to enhance the visual appeal.