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Tempura Bowl

A Japanese-inspired dish featuring crispy tempura shrimp and vegetables served over fluffy white rice.

Tasty Team
96% would make again

Under 30 minutes

Tempura Bowl

Under 30 minutes

Ingredients

for 2 servings

  • 4 shrimps
  • sweet potato
  • mushroom
  • green bean
  • kabocha pumpkin
  • rice

Tempura batter

  • 1 egg
  • ½ cup soda water (120 mL), cold
  • ½ cup cup cake flour (60 g)
  • oil, for frying

Dipping sauce

  • 1 tablespoon soy sauce
  • 1 tablespoon mirin

Optional

  • ¼ cup water (60 mL), hot
  • 1 teaspoon dashi granules, japanese stock granules

Nutrition Info

  • Calories 334
  • Fat 17g
  • Carbs 28g
  • Fiber 1g
  • Sugar 0g
  • Protein 14g

Estimated values based on one serving size.

Preparation

  1. Prepare shrimp by taking off shell and deveining.
  2. Make 4 slits down the stomach. Flip shrimp on the side and diagonally slice 4 more slits on each side. (This will keep the shrimp straight when cooked.)
  3. In a medium bowl, beat egg and soda water.
  4. Heat a pot of oil to 350˚F (180˚C).
  5. Then add cake flour and mix, but keep it clumpy. Do NOT over-mix.
  6. Dredge shrimp up to the tail and carefully place into frying oil. Fry for 2-3 minutes or until shrimp is fully cooked. Place tempura on paper towel to absorb oil or a wired rack to drain excess oil.
  7. For the dipping sauce, combine soy sauce and mirin. If using, dissolve dashi in the hot water and add to the soy sauce and mirin.
  8. Arrange assorted tempura on a bowl of rice.
  9. Nutrition Calories: 2792 Fat: 253 grams Carbs: 128 grams Fiber: 15 grams Sugars: 19 grams Protein: 17 grams
  10. Enjoy!
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Tempura Bowl