Tempura Rice Bowl Recipe

Tempure Rice Bowl  Recipes

Ingredients :

575 g




115 g


Tare Sauce :

2 tablespoons

3 tablespoons

115 ml

Japanese Rice

raw king prawns

okra, trimmed


plain flour

vegetable oil for deep frying



soy sauce


Method :

Boil rice and keep warm. Peel prawns, retaining tail, and devein. Make a slit along the belly to prevent curling. To make tare sauce, dissolve sugar with soy sauce and dashi in a saucepan over medium heat and set aside. Beat egg in a measuring jug and add enough water to make up to 250 ml. Add flour to jug and gently fold in a few times: do not stir as the batter should be lumpy. Heat oil in a wok or deep frying pan to 170oC (340oF). Plunge prawns and okra, one or two at a time, into batter and deep fry until light golden. Drain on absorbent kitchen paper. Divide rice between 4 large individual bowls. Pour about 1 tablespoon of tare sauce over each portion, Arrange 3 prawns and 3 okra on top of each portion of rice and pour remaining tare sauce over the top. Serve hot.

Serves 4.

Cold left over tempura, can be used for this dish. Gently reheat tempura in tare sauce before placing it on top of boiled rice.

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