89% would make again
Kakiage Tempura Don
Tasty Team
June 10, 2019
Ingredients
for 2 servings
- 1 egg
- 1 cup all-purpose flour (120 g), plus more for dredging
- ½ cup cold water (120 mL)
- 1 eggplant, sliced
- 2 slices pumpkin
- 1 green bell pepper, sliced
- 4 shrimps, peeled and deveined
- ½ onion, sliced
- ½ carrot carrot, sliced
- 1 cup fresh japanese parsley (30 g)
- ⅛ cup dried shrimp (15 g)
- oil, for frying
- 4 tablespoons soy sauce
- 5 tablespoons mirin
- 2 tablespoons sugar
- 1 lb cooked rice (500 g)
Nutrition Info
- Calories 1486
- Fat 19g
- Carbs 284g
- Fiber 12g
- Sugar 23g
- Protein 47g
Estimated values based on one serving size.
Preparation
- Whisk the egg in a small bowl. Add flour and the cold water, and whisk to combine. Cover with plastic wrap and chill in the refrigerator.
- To make the tempura, slice the eggplant in half lengthwise, then cut the bottom into 5 slices (be careful not to cut all the way through to the top).
- Add flour to a shallow dish. Coat the eggplant, pumpkin, green bell pepper, and shrimp in the flour, shaking off any excess.
- Heat the oil in a large pot until it reaches 350°F (180˚C).
- Dip the floured vegetables and shrimp into the batter.
- Fry the battered shrimp and vegetables until they float to the top and are golden brown in color. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
- To make the kakiage, put the onion, carrot, Japanese parsley and dried shrimp into a medium bowl. Add 2 tablespoons of flour and toss to coat. Pour the leftover tempura batter on the top and mix until evenly coated.
- Bring the oil in the pot back to 350°F (180˚C). Drop the kakiage by the spoonful into the oil and fry until golden brown in color. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
- In a medium pan, combine the soy sauce, mirin and sugar, and bring to a boil over high heat for 2 minutes.
- Top the rice with kakiage and tempura and drizzle with the sauce.
- Nutrition Calories: 3030 Fat: 255 grams Carbs: 169 grams Fiber: 12 grams Sugars: 21 grams Protein: 25 grams
- Enjoy!
Ingredients
for 2 servings
- 1 egg
- 1 cup all-purpose flour (120 g), plus more for dredging
- ½ cup cold water (120 mL)
- 1 eggplant, sliced
- 2 slices pumpkin
- 1 green bell pepper, sliced
- 4 shrimps, peeled and deveined
- ½ onion, sliced
- ½ carrot carrot, sliced
- 1 cup fresh japanese parsley (30 g)
- ⅛ cup dried shrimp (15 g)
- oil, for frying
- 4 tablespoons soy sauce
- 5 tablespoons mirin
- 2 tablespoons sugar
- 1 lb cooked rice (500 g)
Nutrition Info
- Calories 1486
- Fat 19g
- Carbs 284g
- Fiber 12g
- Sugar 23g
- Protein 47g
Estimated values based on one serving size.
Preparation
- Whisk the egg in a small bowl. Add flour and the cold water, and whisk to combine. Cover with plastic wrap and chill in the refrigerator.
- To make the tempura, slice the eggplant in half lengthwise, then cut the bottom into 5 slices (be careful not to cut all the way through to the top).
- Add flour to a shallow dish. Coat the eggplant, pumpkin, green bell pepper, and shrimp in the flour, shaking off any excess.
- Heat the oil in a large pot until it reaches 350°F (180˚C).
- Dip the floured vegetables and shrimp into the batter.
- Fry the battered shrimp and vegetables until they float to the top and are golden brown in color. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
- To make the kakiage, put the onion, carrot, Japanese parsley and dried shrimp into a medium bowl. Add 2 tablespoons of flour and toss to coat. Pour the leftover tempura batter on the top and mix until evenly coated.
- Bring the oil in the pot back to 350°F (180˚C). Drop the kakiage by the spoonful into the oil and fry until golden brown in color. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
- In a medium pan, combine the soy sauce, mirin and sugar, and bring to a boil over high heat for 2 minutes.
- Top the rice with kakiage and tempura and drizzle with the sauce.
- Nutrition Calories: 3030 Fat: 255 grams Carbs: 169 grams Fiber: 12 grams Sugars: 21 grams Protein: 25 grams
- Enjoy!
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