Ebi Tempura Donburi

shrimp Tempura with steamed rice


There are a good variety of Donburi gohan (a bowl of steamed rice) recipes with vegetables, egg, beef, chicken, pork and Tempura in Japanese kitchens. Tempura is good for both lunch and dinner. Serve as fried for the best taste.

Course Entree
Main Ingredient Seafood, Rice
Method Deep Frying
Taste Sweet, Salty
Season Year Round
Time (min.)
Cooking / Prep.
30 / 20
Serves 2 persons

Ebi Tempura Donburi

shrimp Tempura with steamed rice

Ebi Tempura Donburi

shrimp Tempura with steamed rice # 2




Ingredients

Main Ingredients
2 cups steamed brown rice, white rice or sweet glutinous rice
some canola or vegetable oil, for deep frying
Tempura
8 pieces large shrimp
2 pieces Okura
2 pieces Shiitake mushrooms
3 tablespoons water
Tempura batter
1 cup all-purpose flour
1/2 cup water
1 large egg
Condiments
10 tablespoons Temtsuyu

Tempura batter
Never over-mix Tempura batter. Otherwise you'll have hard Tempura batter around shrimp/vegetable when fried.

Frying Tempura
While frying, be sure to keep pieces of shrimp/vegetable apart each other in a large skillet.

Recipe

Tempura
Peel off shrimp skin, slit along spine with about 2/3 inch in depth, slightly open the slit, and remove a black dorsal vein.
Make several cuts lengthwise with Okura. These cuts will prevent from burst while frying.
Remove Shiitake mushrooms stem and slit a cross at the top.
Tempura batter
Prepare a small bowl.
In the bowl, bring an egg, remove chalaza and then whisk. Don't skip the chalaza removal process for a better tasting result. Use chopsticks for removal.
Using a fine mesh strainer, strain the whisked egg into another small bowl to smooth it out, removing the remaining of chalaza and egg scum. Set aside. You may need to use a spoon to beat out whisked egg through strainer.
In a medium size bowl, bring all purpose flour, water and the whisked egg.
Frying Tempura
Prepare a large deep skillet. Fill it with oil for deep frying, and heat it up to 356 degrees F.
Bring shrimps in the prepared Tempura batter, cover them around, and bring them quickly into the skillet one at a time.
Fry shrimps for about 7 minutes or until the surface gets light brown. Bring shrimps on paper towel draining oil off.
Bring Okura and Shiitake in the prepared Tempura batter, cover them around, and bring them quickly into the skillet one at a time.
Fry Okura and Shiitake mushrooms for about 3 to 5 minutes or until the surface gets light brown. Bring them on paper towel draining oil off.
Finishing
Bring half the prepared steamed rice into each of two large bowls.
Pour 2 tablespoons of Temtsuyu all over the steamed rice in each bowl.
Place the cooked shrimp, Okura and Shiitake mushrooms on top of the steamed rice. Pour 3 tablespoons of Temtsuyu all over the cooked Tempura in each bowl.
Serve with Miso soup and pickled ginger, if desired.




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