Tempura Bowl

Japanese

Total Time: 30 min Servings: 2 servings Source:

Ingredients

4 shrimps

sweet potato

mushroom

green bean

kabocha pumpkin

rice


Tempura Batter:

1 egg

½ cup soda water, cold

½ cup cup cake flour

oil, for frying


Dipping Sauce:

1 tablespoon soy sauce

1 tablespoon mirin


Optional:

¼ cup water, hot

1 teaspoon dashi granules, japanese stock granules

Directions

Prepare the shrimp by taking off the shell and deveining them.

Make 4 slits down the stomach. Flip the shrimp and diagonally slice 4 more slits on each side. (This keeps the shrimp straight when cooked.)

In a medium bowl, beat the egg and soda water.

Heat a pot of oil to 350˚F (180˚C).

Then add cake flour and mix, but keep it clumpy. Do NOT over-mix.

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.

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.

Arrange assorted tempura on a bowl of rice.

Enjoy!

Notes

To make your own cake flour:
For each cup of flour, remove 2 tbsp flour and add 2 tbsp cornstarch

Nutrition

Calories: 2792 Fat: 253 grams Carbs: 128 grams Fiber: 15 grams Sugars: 19 grams Protein: 17 grams