Adapted from Tempura Donburi (Rice Bowls) at thewoksoflife.com (https://thewoksoflife.com/tempura-donburi-shrimp-vegetable/). Ingredients and timings from the original; method converted and scaled by Reduce. Not affiliated with or endorsed by the source.

From thewoksoflife.com

Tempura Donburi (Rice Bowls)

Name: Tempura Donburi (Rice Bowls)
Prep time: 35 min
Cook time: 25 min
Yield: 4 servings
Ingredients: ¾ cup dashi stock; 2 tablespoons soy sauce; 2 tablespoons mirin; 4 cups cooked Japanese short-grain rice; daikon radish, finely grated and squeezed in a clean dish towel to wring out excess moisture (optional); 1 sweet potato, peeled and sliced into thin rounds; 1-2 medium sweet white onions, sliced into 1/2-inch rounds; 2 small heads broccoli, torn into small individual florets; 2 cups oyster mushrooms, broken up into individual pieces; 12 large shrimp, peeled and deveined, with the tail on; vegetable oil or canola/peanut oil, for frying; 1 ¾ cups ice water; 1 ¼ cups cake flour; 2 egg yolks

4 servings · 35 min prep · 25 min cook

Ingredients

For the dipping sauce

3/4 cup dashi stock
2 tablespoons soy sauce
2 tablespoons mirin

For serving

4 cups cooked Japanese short-grain rice
daikon radish, finely grated and squeezed in a clean dish towel to wring out excess moisture (optional)

For the tempura

1 sweet potato, peeled and sliced into thin rounds
1-2 medium sweet white onions, sliced into 1/2-inch rounds
2 small heads broccoli, torn into small individual florets
2 cups oyster mushrooms, broken up into individual pieces
12 large shrimp, peeled and deveined, with the tail on
vegetable oil or canola/peanut oil, for frying
1 3/4 cups ice water
1 1/4 cups cake flour
2 egg yolks

Steps

Prepare the dipping sauce by combining ¾ cup dashi stock, 2 tablespoons soy sauce, and 2 tablespoons mirin.
Prepare the vegetables, making sure everything is washed and trimmed. Nothing should be too wet ahead of frying, so if needed, pat the vegetables with a kitchen towel or let them sit at room temperature to dry off while you prep everything else.
Score the 12 large shrimp with a sharp knife so that they can lay flat (you can do this lightly if you don't mind them retaining some of their curved shape). Refrigerate the shrimp until you're ready to fry.
Make the batter. Stir together 1 ¾ cups ice water, 1 ¼ cups cake flour, and 2 egg yolks. No need to get rid of all the lumps—in fact, take care not to overmix it. Pop it in the refrigerator while you heat the frying oil.
In a small deep pot, heat enough oil to fill it about halfway over medium-high heat. While that's happening, set up a wire rack over a sheet pan or a platter lined with paper towels. When a drop of the batter sizzles vigorously but doesn't brown too quickly, you're ready to go.
To fry, swirl one piece of vegetable or 12 large shrimp in the batter (for the shrimp, hold it by the tail), and lower it gently into the oil. Fry everything in batches of 3-4 items for 45-90 seconds, turning each item 3-4 times. When the vegetables are lightly golden and the shrimp are lightly golden, orange, and floating, it's ready to be transferred to the wire rack.
45-90 seconds
Adjust the heat as needed between batches as you add cold food to the oil. The oil should be hot enough that it doesn't take too long to cook the tempura, but not so hot that the food immediately turns golden when it hits the oil.
To assemble the tempura donburi bowls, spoon a base of 1 cup steamed rice into each bowl. Top with vegetables and 12 large shrimp per bowl. Serve with the dipping 2 tablespoons sauce, grated daikon (optional), and perhaps a bowl of miso soup!

Nutrition

Per serving

kcal: 776
protein: 18 g
carbs: 96 g
fat: 37 g

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