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99% would make again

Tempura Bowl

by Hitomi Aiharafeatured in 4 Dinners From Tasty Japan

Under 30 min

Under 30 min


for 2 servings

  • 4 shrimps
  • sweet potato
  • mushroom
  • green bean
  • kabocha pumpkin
  • rice

Tempura batter

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

Dipping sauce

  • 1 tablespoon soy sauce
  • 1 tablespoon mirin


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

Nutrition Info

Shop ingredients with
    Calories 260
    Fat 14g
    Carbs 27g
    Fiber 1g
    Sugar 0g
    Protein 5g

Estimated values based on one serving size.


  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. Nutrition Calories: 2792 Fat: 253 grams Carbs: 128 grams Fiber: 15 grams Sugars: 19 grams Protein: 17 grams
  10. Enjoy!