Kakiage Tempura Don

This hearty rice bowl features a crispy mixed vegetable tempura, known as kakiage, served atop fluffy rice and drizzled with a savory soy sauce.

Instructions

1. 1

   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.

2. 2

   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).

3. 3

   Add flour to a shallow dish. Coat the eggplant, pumpkin, green bell pepper, and shrimp in the flour, shaking off any excess.

4. 4

   Heat the oil in a large pot until it reaches 350°F (180˚C).

5. 5

   Dip the floured vegetables and shrimp into the batter.

6. 6

   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.

7. 7

   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.

8. 8

   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.

9. 9

   In a medium pan, combine the soy sauce, mirin and sugar, and bring to a boil over high heat for 2 minutes.

10. 10

    Top the rice with kakiage and tempura and drizzle with the sauce.

11. 11

    Nutrition Calories: 3030 Fat: 255 grams Carbs: 169 grams Fiber: 12 grams Sugars: 21 grams Protein: 25 grams

12. 12

    Enjoy!

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