Classic Japanese Tempura Don (Tempura Rice Bowl)

Experience the ultimate comfort of crispy, golden-fried shrimp and vegetables served over steamed white rice, drizzled with a savory, house-made tempura sauce.

Ingredients

• 4 large shrimp, peeled and deveined
• 1 egg yolk
• 100 ml cool water
• 100 g tempura flour
• 100 ml dashi
• 2 tbsp soy sauce
• 2 tbsp mirin
• 1 tbsp sugar
• 1 tbsp sake
• 2 cups steamed white rice
• optional assorted sliced vegetables

Instructions

1. 1Separate the egg yolk

   

   Carefully separate the egg yolk from the white and place the yolk into a clean glass bowl. This yolk will serve as the base for the tempura batter.

   Tip: Ensure no egg white remains with the yolk to achieve the best batter consistency.
2. 2Prepare the tempura batter

   

   Add cool water and tempura flour to the egg yolk in the bowl. Whisk until incorporated, keeping the batter slightly thick if you are a beginner to ensure better results.

   Tip: Using cool water helps keep the batter light and prevents gluten development, which keeps the tempura crunchy.
3. 3Clean the shrimp

   

   Peel the shrimp, remove the tail needle, and make a slanted incision along the back to devein them. Prepare the shrimp thoroughly on a wooden board.

   Tip: Removing the tail needle prevents oil splatter during frying.
4. 4Incise the shrimp belly

   

   Make shallow incisions along the belly side of the shrimp. This preparation is essential for keeping the shrimp straight during the frying process.

   Tip: Be careful not to cut too deeply into the shrimp meat.
5. 5Break the shrimp tendons

   

   Use the back of your knife to gently pat down the belly side of the shrimp. This action breaks the tendons, ensuring the shrimp remains straight when fried.

   Tip: Alternatively, you can snap the tendons by hand from the back side if you prefer.
6. 6Coat with flour

   

   Dredge each prepared shrimp in flour, ensuring an even coating. This layer helps the tempura batter adhere properly to the shrimp.

   Tip: Shake off any excess flour before dipping into the batter.
7. 7Dip in tempura batter

   

   Take the floured shrimp and dip it into the prepared tempura batter. Ensure the shrimp is well-coated but not overly heavy with batter. A light, even coating is key to achieving a delicate, crispy texture.

   Tip: Keep the batter cold and do not overmix it to maintain its light and airy consistency.
8. 8Fry the tempura

   

   Carefully place the battered shrimp into the hot oil. Fry until the batter turns golden and crispy. You can drizzle a little extra batter over the shrimp while it fries to create a lacy, crunchy effect.

   Tip: Maintain the oil temperature to ensure the tempura fries quickly without soaking up too much oil.
9. 9Prepare the sauce

   

   Prepare the tempura sauce by mixing dashi, soy sauce, mirin, sugar, and sake. Heat the sauce until hot, as it must be served hot to complement the tempura effectively.

   Tip: Ensure the sauce is heated properly before serving, as a lukewarm sauce can make the tempura lose its crispiness.
10. 10Drizzle sauce and serve

    

    Place the freshly fried tempura over a bowl of rice. Drizzle the hot tempura sauce generously over the top of the tempura just before serving to enjoy the perfect combination of textures.

    Tip: Serve immediately while the tempura is still hot and crispy for the best dining experience.

Storage Instructions

Burn It Off

Frequently Asked Questions