Hello, I am Joana. Today, I’m gonna show you how to make tempura rice bowl with leftover tempura recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. Nowadays, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Tempura Rice Bowl with Leftover Tempura Recipe
Tempura Rice Bowl with Leftover Tempura is one of the most well liked of recent trending foods on earth. It is simple, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Tempura Rice Bowl with Leftover Tempura is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have tempura rice bowl with leftover tempura using 7 ingredients and 3 steps. Here is how you can achieve it.
The ingredients needed to make Tempura Rice Bowl with Leftover Tempura:
- Take 2 pieces Kakiage fritters (or tempura)
- Make ready 150 ml ● Water
- Prepare 1 tsp ● Sugar
- Make ready 3 tbsp ● Soy sauce
- Prepare 1 tbsp ● Mirin
- Take 1 Egg
- Get 1 as much (to taste) Plain cooked rice
Steps to make Tempura Rice Bowl with Leftover Tempura:
- 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!
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