Crispy Tempura Egg Rice Bowl (Ten-Don Style)

A delightful Japanese-inspired comfort bowl featuring crispy tempura shrimp and cheese-stuffed chikuwa served over soft, savory-sweet scrambled eggs and rice.

Ingredients

• 4 fresh shrimp
• 2 shiitake mushrooms
• 4 okra pieces
• 2 chikuwa fish cakes
• 2 string cheese sticks
• 100 g tempura flour
• 180 ml cold water
• 3 eggs
• 3 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tbsp mirin
• 1 tsp white sugar
• 1/2 bowl water (for sauce)
• 2 bowls steamed white rice
• to taste dried herbs or nori strips

Instructions

1. 1Prepare the mushrooms

   

   Take the fresh shiitake mushrooms and use a sharp knife to carefully cut a cross pattern into the top of each mushroom cap. This technique allows the mushrooms to cook more evenly and improves their presentation for the tempura.

   Tip: Make the incisions shallow so you dont cut all the way through the mushroom cap.
2. 2Stuff the chikuwa

   

   Tear the string cheese into segments that match the length of the chikuwa fish cake tubes. Insert the cheese pieces firmly into the center of each chikuwa tube until it is completely filled.

   Tip: Using string cheese ensures a consistent, melty texture once the tempura is fried.
3. 3Prep the shrimp

   

   To prevent the shrimp from curling during frying, make several small, shallow incisions along the belly side of the peeled shrimp. Press down gently to straighten the shrimp body.

   Tip: Keep the incisions shallow to maintain the integrity of the shrimp meat while frying.
4. 4Mix the tempura batter

   

   In a mixing bowl, combine the tempura flour with water in a 1:1.8 ratio. Whisk the mixture thoroughly until the batter is smooth and free of large lumps, ensuring it is ready for coating the ingredients.

   Tip: Use cold water to keep the batter light and crispy when it hits the hot oil.
5. 5Fry the tempura

   

   Heat oil in a pan over medium heat. Carefully place the battered ingredients into the hot oil. Fry them, turning occasionally, until the coating is golden brown and perfectly crispy on all sides.

   Tip: Fry in small batches to maintain the oil temperature and ensure even crispiness.
6. 6Prepare the savory sauce

   

   In a clean pan, combine three tablespoons of light soy sauce, one tablespoon of oyster sauce, one tablespoon of mirin, one teaspoon of white sugar, and half a bowl of water. Bring the mixture to a gentle boil, stirring until the sugar is fully dissolved.

   Tip: Simmer briefly until the sauce thickens slightly for better coating.
7. 7Scramble the eggs

   

   Spray a flat pan with oil and pour in the beaten egg mixture. Cook over low heat, and when the eggs are half-set, gently push them toward the center to create soft, fluffy curds.

   Tip: Keep the heat low to ensure the eggs stay soft and creamy rather than becoming rubbery.
8. 8Add the savory sauce

   

   Once the eggs are soft-scrambled, pour two to three tablespoons of the pre-prepared sauce over them. Continue to heat for about 30 seconds to allow the flavors to absorb.

   Tip: The sauce mixture (soy sauce, oyster sauce, mirin, sugar, and water) should be pre-boiled for the best flavor infusion.
9. 9Plate the egg rice

   

   Carefully slide the cooked, sauce-covered soft-scrambled eggs from the pan directly over a bowl of steamed white rice. This forms the base for the Tempura Egg Rice.

   Tip: Use a non-stick spatula to ensure the eggs slide off in one smooth motion, keeping their soft texture intact.
10. 10Coat vegetables in batter

    

    Using chopsticks, dip the prepared shiitake mushroom and okra pieces into the tempura batter. Ensure each piece is evenly coated for a consistent crispy texture when fried.

    Tip: Ensure the batter-to-water ratio is 1:1.8 for the perfect consistency that is light and crispy after frying.

Storage Instructions

Burn It Off

Frequently Asked Questions