Cook steamed rice. Make tentsuyu sauce and set aside. Prepare tempura batter. Heat vegetable oil in a deep pot to 340-350 degrees F. Lightly dip ingredients in the batter and immediately fry them until crisp. Drain tempura on a rack. Serve hot steamed rice in individual rice bowls. Place tempura on top of the rice. Pour some tentsuyu sauce over tempura just before serving.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 4
4 cups steamed rice
4 small green bell peppers, seeds removed, cut in half lengthwise
2 Japanese eggplants, cut in half lengthwise, make some cuts on the skin
1 potato, peeled, sliced into 1/4 inch thick rounds, soaked in water for 15 minutes
For batter:
1 egg
1 cup ice water
1 cup all purpose flour
For sauce:
3/4 cup tentsuyu
First thing first, mix the tempura with a little bit of water and stir until combined to a think eve...
Cook the Japanese rice in a rice cooker or a deep pan. Cut the nori into thin strips with food scis...
1. Get the seaweed and get the rice. 2. Spread the rice on the seaweed. Add some sesame seeds on it...
1. Remove heads and shells from shrimp without removing tails. 2. Devein the shrimps. Make two or ...
1. Mix Tempurako/cutlet coat flour (100g) and water (160ml) to make the batter. 2. Mix until it get...