Japanese · Lunch
Vegetable and Shrimp Tempura Rice Bowl
Kakiage Donburi
A Tokyo tempura classic, a thick round fritter of mixed vegetables and prawn fried in ice-cold batter and placed over steamed rice with tentsuyu broth and grated daikon.
$
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
580Calories
18gProtein
28gFat
62gCarbs
8gSugar
3gFiber
720mgSodium
85mgChol
Goes well with
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Instructions
1
Prep
Cut prawns into 2cm pieces. Slice carrots into thin matchsticks, onion thinly, spring onion into 3cm lengths. Combine prawns and vegetables in a bowl, dust with 2 tbsp flour, toss to coat. Whisk remaining flour and cornstarch together, add ice-cold sparkling water, mix briefly with chopsticks until just combined with lumps remaining.
2
Simmer
Combine dashi, soy sauce, and mirin in a small saucepan over medium heat. Simmer 2 minutes until blended. Keep warm on low heat.
3
Fry
Heat 500ml oil to 175°C in a deep saucepan. Fold batter gently over prawn and vegetable mixture until just coated. Using two spoons, carefully lower large spoonfuls into oil, shaping into 10cm round fritters. Fry 3 to 4 minutes per side until golden and cooked through. Drain on a rack. You will make 2 fritters.
4
Plate
Divide steamed rice (200g per bowl) between 2 deep bowls. Set one kakiage fritter on top of each. Pour warm tentsuyu broth over everything. Top each with 60g grated daikon and serve immediately.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 160g (5.6 oz) raw shrimp
- 2 small carrots
- 1 medium onion
- 4 stalks scallion
- 100g (3.5 oz) plain flour
- 50g (1.8 oz) cornstarch
- 180ml (3/4 cup) ice-cold sparkling water
- 500ml (2 cup) vegetable oil
- 360ml (1 1/2 cup) dashi stock
- 4 tbsp soy sauce
- 4 tbsp mirin
- 120g (4.2 oz) daikon radish
- 400g (14 oz) steamed Japanese short-grain rice