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.
Japanese
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
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.
Simmer
Combine dashi, soy sauce, and mirin in a small saucepan over medium heat. Simmer 2 minutes until blended. Keep warm on low heat.
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.
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.
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