Hello everybody, it is Drew, welcome to our recipe page. Today, we’re going to make a distinctive dish, tempura rice bowl with leftover tempura. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.

Tempura Rice Bowl with Leftover Tempura is one of the most popular of recent trending foods in the world. It is easy, it is fast, it tastes yummy. It is enjoyed by millions daily. Tempura Rice Bowl with Leftover Tempura is something that I’ve loved my entire life. They are fine and they look wonderful.

When tempura is served over the rice bowl, the tempura dipping sauce is usually saltier and thicker since it's enjoyed with plain rice. You can reduce the regular tempura dipping sauce by letting the moisture evaporate, which thickens the sauce. You can also add a bit of mirin or/and sugar to make it.

To begin with this particular recipe, we have to first prepare a few ingredients. You can cook tempura rice bowl with leftover tempura using 7 ingredients and 3 steps. Here is how you cook it.

The ingredients needed to make Tempura Rice Bowl with Leftover Tempura:

1. Get 2 pieces Kakiage fritters (or tempura)
2. Prepare 150 ml ● Water
3. Make ready 1 tsp ● Sugar
4. Get 3 tbsp ● Soy sauce
5. Make ready 1 tbsp ● Mirin
6. Prepare 1 Egg
7. Take 1 as much (to taste) Plain cooked rice

Tempura (天ぷら or 天麩羅, tenpura, [tempɯɾa]) is a typical Japanese dish usually consisting of seafood, meat, and vegetables that have been battered and deep fried. Tendon (tempura don), is a Japanese food consisting of tempura served on a bed of rice in a donburi bowl. This Japanese katsudon—fried cutlet and egg rice bowl—is the best use you're ever gonna get out of leftover fried chicken or pork cutlets. Frying drives off excess moisture from batters and breadings, which leaves behind plenty of open spaces to absorb flavorful liquids.

Steps to make Tempura Rice Bowl with Leftover Tempura:

1. In a pot, bring the ● ingredients to a boil. Add the kakiage/tempura and simmer for 2-3 minutes.
2. While the pan simmers, beat an egg and serve the rice in a large bowl. When the kakiage or tempura have absorbed the simmering sauce, add the beaten egg, cover with a lid and simmer until the eggs are cooked to your preferene, and turn off the heat.
3. Carefully (since it falls apart easily) transfer the tempura-egg mixture onto the rice using a spatula or rice paddle. Sprinkle with nori seaweed if you have some. Done!

The main difference with usual tempura is whole eggs are used for better consistency and taste as it is very often served over a bowl of freshly steamed rice. Fill a bowl with leftover rice (even cold, but not chilled), palce the kakiage on top, top the kakiage with thinly cut dry seaweed, and pour hot green. Prepare Vegetables You can tempura fry just about any vegetable you have in the kitchen. Prepare the Batter In a medium to large size mixing bowl, add the rice flour and seasonings (if you wish). Next add the club soda, ensuring that it.

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