Email Link SMS X Search Clock Right Arrow Caret down Caret up Caret left Caret right Thumbs up Speech Audio on Replay


Tempura Bowl

by Hitomi Aihara • featured in 4 Dinners From Tasty Japan


for 2 servings

  • 4 shrimps
  • sweet potato
  • mushrooms
  • green beans
  • kabocha pumpkin
  • rice

Tempura batter

  • 1 egg
  • ½ cup
    soda water, cold (120 mL)
  • ½ cup
    cup cake flour (60 g)
  • oil, for frying

Dipping sauce

  • 1 tablespoon
    soy sauce
  • 1 tablespoon


  • ¼ cup
    water, hot (60 mL)
  • 1 teaspoon
    dashi granules, japanese stock granules



Under 30 min

  1. Prepare shrimp by taking off shell and deveining.
  2. 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.)
  3. In a medium bowl, beat egg and soda water.
  4. Heat a pot of oil to 350˚F (180˚C).
  5. Then add cake flour and mix, but keep it clumpy. Do NOT over-mix.
  6. 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.
  7. 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.
  8. Arrange assorted tempura on a bowl of rice.
  9. Enjoy!




More like this