TEMPURA BOWL RECIPE BY TASTY
Here's what you need: shrimps, sweet potato, mushroom, green bean, kabocha pumpkin, rice, egg, soda water, cup cake flour, oil, soy sauce, mirin, water, dashi granules
Provided by Hitomi Aihara
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 14
Steps:
- Prepare shrimp by taking off shell and deveining.
- Make 4 slits down the stomach. Flip shrimp on the side and diagonally slice 4 more slits on each side. (This will keep the shrimp straight when cooked.)
- In a medium bowl, beat 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.
- Nutrition Calories: 2792 Fat: 253 grams Carbs: 128 grams Fiber: 15 grams Sugars: 19 grams Protein: 17 grams
- Enjoy!
Nutrition Facts : Calories 334 calories, Carbohydrate 28 grams, Fat 17 grams, Fiber 1 gram, Protein 14 grams, Sugar 0 grams
TEMPURA DONBURI - TENDON - TEMPURA RICE BOWL
In Japan, tempura over rice is simply called tendon. It's a shortened word for tempura donburi. You can certainly use any veggies, herbs, fish, seafood for the topping. Normally, large shrimp along with several varieties of vegetables are made into tempura. I like using shiso leaves. Shiso is sometimes called perilla in English and is often used in sushi restaurants - looks like big leaves somewhat similar to large basil leaves but with more texture. I love the taste of shiso and although some people compare shiso leaves to mint, I don't find them similar. Some of the vegetables you can use for tempura include (but not limited to) Japanese eggplant, sweet green Japanese pepper called shishito, kabocha pumpkin, onion, carrots, zucchini, shiso leaves, mushrooms, shitake mushrooms, sweet potato, potato, green beans, and leafy veggie, etc. I am revising this recipe to change the batter ingredients to US measurement for easier preparation. .
Provided by Rinshinomori
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Remove shell from shrimp and devein, leaving tails. Cut off the tip of tails. Score underside (stomach side) of shrimp using a knife at several places to flatten. Use your fingers to flatten out completely after scoring.
- Trim stems from shitake mushrooms and shiso leaves.
- Remove skin from onion, and cut into 1/4 inch rings (like onion rings).
- Place tempura sauce ingredients in a pan and bring to a boil and simmer 2-3 minutes. Keep warm.
- For batter, combine egg and ice water in a bowl, add flour combined with cornstarch and mix very lightly. Place two ice cubes in the mixture to keep it cool and to improve the batter texture. Do not over mix.
- Preheat oil to 350 degrees F. Dust shrimps and vegetable pieces with extra flour for dusting, then coat with tempura batter and deep fry. Fry few pieces at a time to keep the oil temperature constant.
- Tempura pieces are done when they are lightly colored and crisp looking. Do not over cook.
- Place approximately 1 1/2 C cooked rice each into 4 bowls and place tempura pieces evenly onto hot rice and sprinkle some sauce over the rice tempura bowl.
Nutrition Facts : Calories 513.4, Fat 2.5, SaturatedFat 0.7, Cholesterol 117.9, Sodium 1165.4, Carbohydrate 99.6, Fiber 2.1, Sugar 2.3, Protein 19.2
TEMPURA BOWL RECIPES
Make and share this Tempura Bowl Recipes recipe from Food.com.
Provided by janettpena1990
Categories < 15 Mins
Time 15m
Yield 2 serving(s)
Number Of Ingredients 16
Steps:
- PREPARATION.
- Prepare shrimp by taking off shell and deveining. Make 4 slits down the stomach. Flip shrimp on the side and diagonally slice 4 more slits on each side. (This will keep the shrimp straight when cooked.).
- In a medium bowl, beat 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.
- 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!
Nutrition Facts : Calories 177.3, Fat 2.8, SaturatedFat 0.8, Cholesterol 108.1, Sodium 666.2, Carbohydrate 28, Fiber 0.7, Sugar 0.5, Protein 8.6
TEMPURA
Provided by Alton Brown
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Whisk the cake flour and rice flour together in a medium glass bowl and divide it in half. Set aside.
- Heat the vegetable oil in a 5-quart Dutch oven over high heat until it reaches 375 degrees F on a deep-fry thermometer.
- Once the temperature reaches 365 degrees F, whisk the egg, seltzer water and vodka, in a medium mixing bowl and divide it in half. Put half of the mixture in the refrigerator to reserve. Pour half of the liquid mixture into half of the dry mixture and whisk to combine, about 10 to 15 seconds. Some lumps may remain. Set the glass bowl in a larger bowl lined with ice.
- Dip the sweet potatoes into the batter using tongs, drain for 2 to 3 seconds over the bowl, and then add to the hot oil. Adjust the heat to maintain between 375 and 400 degrees F. Fry 6 to 8 pieces, at a time, until puffy and very light golden, about 1 to 2 minutes Remove to a cooling rack lined with 3 layers of paper towels set over a half sheet pan. Sprinkle with salt, if desired. Repeat the same dipping and frying procedure with the green beans and parsley leaves. Put the fried vegetables on a serving platter and serve the as an appetizer while preparing the seafood.
- Whisk together the remaining halves of dry and liquid batter ingredients as above and repeat dipping and frying with the shrimp and fish fillets. Sprinkle with salt, if desired, transfer the fish to a serving platter and serve immediately.
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