Tempura Donburi (Rice Bowls)

Method8 steps · about 1 hr

1. 1

   Step 1: Combine the ¾ cup ready dashi stock, 2 tbsp soy sauce and 2 tbsp mirin to make the dipping sauce. Set aside, separate from the raw shrimp and batter. Have the already cooked Japanese rice ready to serve hot when frying is finished.

   Uses ¾ cup ready dashi stock made with bonito or instant bonito dashi · 2 tablespoons soy sauce · 2 tablespoons mirin

   
2. 2

   Step 2: Wash and trim the vegetables. Peel the sweet potato (1) and cut it into thin rounds; cut the one or two onions into ½-inch (about 1.3 cm) rounds. Break the broccoli (2 small heads) into small florets that will cook quickly, and separate the oyster mushrooms (2 cups) into individual pieces. Pat all vegetables dry. If serving daikon, wash, grate and squeeze it in a clean towel; keep this garnish separate from the vegetables for frying.

   Uses 1 sweet potato, peeled and cut into thin rounds · 1–2 medium sweet white onions, cut into ½-inch (about 1.3 cm) rounds · 2 small heads of broccoli, broken into small individual florets · 2 cups oyster mushrooms, separated into individual pieces · Daikon radish, finely grated and squeezed dry (optional) · Water, as needed to wash vegetables and optional daikon

   
3. 3

   Step 3: Use twelve peeled, deveined large shrimp (12) with their tails left on. Make shallow cuts along the underside so each shrimp can straighten without cutting through it. Refrigerate the prepared shrimp until needed; do not rinse the raw shrimp.

   Uses 12 large shrimp (peeled and deveined, with the tail on)

   
4. 4

   Step 4: Stir together the 1¾ cups ice water, 1¼ cups cake flour and two egg yolks. Leave some lumps and avoid overmixing. Refrigerate the batter while heating the frying oil.

   Uses 1¾ cups ice water for batter · 1¼ cups cake flour · 2 egg yolks

   
5. 5

   Step 5: Use a stable small deep pot with enough frying oil to reach about halfway up, leaving room for food and bubbling. Heat over medium-high heat and set a wire rack over a tray, or prepare a paper-towel-lined platter. Test with a small drop of the completed batter: it should sizzle vigorously without immediately browning. Use separate utensils for dipping raw ingredients and handling cooked food.

   Uses Canola oil, enough for the frying pot to be about half full · A small batter drop for testing the oil

6. 6

   Step 6: Dip three or four vegetable pieces or shrimp into the cold batter one at a time, holding shrimp by the tail, then lower each gently into the hot oil. Fry for about 45–90 seconds, checking from 45 seconds and turning each item three or four times. The coating should be set and lightly golden, the vegetables cooked through and the shrimp firm and fully opaque; floating or colour alone is not the only doneness check. Continue if needed, then lift the cooked pieces to the rack with clean utensils.

   Check first tempura batch · 1 minUses Vegetable pieces selected for the first three-to-four-item batch, excluding the daikon garnish · Shrimp selected for the first batch, if used · Batter needed to coat the first batch · Hot oil in the pot

7. 7

   Step 7: Repeat in small batches of three or four items until all the frying vegetables and all twelve shrimp are cooked. Keep unused batter and shrimp refrigerated between batches. Use the same 45–90-second first-check guide for each batch, turning and checking doneness as above; continue as needed. Adjust the heat between batches so cold food fries promptly without instantly browning. Remove excess batter fragments with a fine-mesh sieve and keep every completed batch separate from raw ingredients. Unused batter and frying oil are not served.

   Uses All completed first-batch pieces on the rack · Remaining dry frying vegetables, excluding the optional daikon · Remaining shrimp · Batter needed for later batches · Same heated frying oil for all batches

8. 8

   Step 8: Divide the four cups of hot already cooked rice among four bowls. Top with the cooked vegetable tempura and three shrimp per bowl. Serve immediately with the dipping sauce and optional prepared grated daikon alongside.

   Uses 4 cups already cooked Japanese short-grain rice, hot for serving · All completed drained tempura, excluding unused batter and oil · Prepared dipping sauce · Prepared squeezed-dry daikon, if selected