Tempura Donburi - Tendon - Tempura Rice Bowl

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 6 cups cooked medium-grain rice (japanese sushi style rice)
• 8 (1 ounce) shrimp, in shells without heads
• 4 fresh shiitake mushrooms
• 1 medium yellow onions or 1 medium onion
• 4 shiso leaves (or any other veggie of choice)
• 1/2 cup dashi
• 3 tablespoons mirin
• 3 tablespoons soy sauce
• 1 egg
• 1/2 cup ice water
• 1/4 cup flour, plus
• 2 -2 1/2 tablespoons flour
• 2 tablespoons cornstarch
• 2 ice cubes
• vegetable oil, for deep-frying
• flour, for dusting

Recipe

• 1 remove shell from shrimp and devein, leaving tails. cut off the tip of tails. score underside (stomach side) of shrimp using a knife at several places to flatten. use your fingers to flatten out completely after scoring.
• 2 trim stems from shitake mushrooms and shiso leaves.
• 3 remove skin from onion, and cut into 1/4 inch rings (like onion rings).
• 4 place tempura sauce ingredients in a pan and bring to a boil and simmer 2-3 minutes. keep warm.
• 5 for batter, combine egg and ice water in a bowl, add flour combined with cornstarch and mix very lightly. place two ice cubes in the mixture to keep it cool and to improve the batter texture. do not over mix.
• 6 preheat oil to 350 degrees f. dust shrimps and vegetable pieces with extra flour for dusting, then coat with tempura batter and deep fry. fry few pieces at a time to keep the oil temperature constant.
• 7 tempura pieces are done when they are lightly colored and crisp looking. do not over cook.
• 8 place approximately 1 1/2 c cooked rice each into 4 bowls and place tempura pieces evenly onto hot rice and sprinkle some sauce over the rice tempura bowl.