Tempura Bowl

A Japanese-inspired dish featuring crispy tempura shrimp and vegetables served over fluffy white rice.

Instructions

1. 1

   Prepare shrimp by taking off shell and deveining.

2. 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. 3

   In a medium bowl, beat egg and soda water.

4. 4

   Heat a pot of oil to 350˚F (180˚C).

5. 5

   Then add cake flour and mix, but keep it clumpy. Do NOT over-mix.

6. 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. 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. 8

   Arrange assorted tempura on a bowl of rice.

9. 9

   Nutrition Calories: 2792 Fat: 253 grams Carbs: 128 grams Fiber: 15 grams Sugars: 19 grams Protein: 17 grams

10. 10

    Enjoy!

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