Half an Hour to Cooking Yummy Tempura Rice Bowl with Leftover Tempura
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To make an unforgettable Tempura Rice Bowl with Leftover Tempura, here are the materials required:
- Use 2 of pieces Kakiage fritters (or tempura).
- Take 150 ml of ● Water.
- Get 1 tsp of ● Sugar.
- Provide 3 tbsp of ● Soy sauce.
- Get 1 tbsp of ● Mirin.
- You need 1 of Egg.
- Take 1 of as much (to taste) Plain cooked rice.
After readying the ingridients, now you are ready to make your 5-star Tempura Rice Bowl with Leftover Tempura by following the procedures on this section:
- In a pot, bring the ● ingredients to a boil. Add the kakiage/tempura and simmer for 2-3 minutes..
- 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..
- 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!.
Shiso is sometimes called perilla in English and is often used in sushi restaurants - looks like big leaves. Place tempura on paper towel to absorb oil or a wired rack to drain excess oil. 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. Arrange assorted tempura on a bowl of rice.
Recipe : Tempura Rice Bowl with Leftover Tempura
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step by step to make Tempura Rice Bowl with Leftover Tempura
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