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Categories:
rice shrimp shiitake mushrooms yellow onions shiso dashi mirin soy sauce batter egg water flour flour cornstarch cubes vegetable oil flour
Viewed: 49 - Published at: 6 years agoIngredients
- 6 cups cooked medium-grain rice (Japanese sushi style rice)
- 8 (1 ounce) shrimp, in shells without heads
- 4 fresh shiitake mushrooms
- 1 medium yellow onions or 1 medium white onion
- 4 shiso leaves (or any other veggie of choice)
- For Tempura Sauce
- 1/2 cup dashi
- 3 tablespoons mirin
- 3 tablespoons soy sauce
- For Batter
- 1 egg
- 1/2 cup ice water
- 1/4 cup flour, plus
- 2 - 2 1/2 tablespoons flour
- 2 tablespoons cornstarch
- 2 ice cubes
- vegetable oil, for deep-frying
- flour, for dusting
Method
- 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.
