Tempura Rice Bowl
Ingredients
- 600 gWhite rice (rinsed and drained)
- 12 pcShrimp (peeled with tails on)
- 2 pcEggplant (aubergine) (cut into fan slices)
- 8 pcshiitake mushroom (stems removed)
- 300 gWheat flour (sifted)
- 2 pcEgg (whole)
- 400 mlMineral water (ice cold)
- 200 mldashi stock
- 8 tbspsoy sauce
- 8 tbspmirin
- 2 tbspWhite sugar
- 1,500 mlPeanut oil (for frying)
- 100 gDaikon radish (peeled and grated)
Method
Shrimp and vegetables coated in a lacy, ultra-crispy batter. Served over pearly rice and drizzled with a dark sauce smelling of fermented soy and reduced mirin.
- 1
Rinse the rice under clear water until the starch disappears and the water is clear. Steam it with the same volume of water. The grain should be tender and shiny.
- 2
In a small saucepan, mix the dashi broth, soy sauce, mirin, and sugar. Bring to a boil and let reduce over low heat until the sauce lightly coats the back of a spoon.
- 3
Peel the shrimp, leaving the tail. Make small incisions on the belly to straighten them. Cut the eggplant into a fan shape and clean the shiitakes. Peel and finely grate the daikon. Perfectly dry each frying ingredient.
- 4
Beat the egg with very cold mineral water. Pour in the flour all at once. Mix roughly with chopsticks: there should be flour lumps left, this is crucial for the texture.
- 5
Heat the oil to 180°C. Lightly flour the ingredients, dip them in the batter, then in the oil. The crust should be pale, light, and crispy. Drain on a rack.
- 6
Fill the bowls with hot rice. Pour a drizzle of sauce. Harmoniously arrange the shrimp and vegetable tempuras. Add a small dollop of grated daikon on the side for freshness and finish with a final drizzle of sauce on top.
Frequently asked questions
How do you get this dish right?
- Do not overmix the batter: flour lumps create air pockets that guarantee lightness.
- The water must be ice cold to create an immediate thermal shock in the 180°C oil.
- If you don't have a thermometer, drop a bit of batter: it should sink then immediately pop back to the surface.
How long does this dish keep?
Tempura does not keep well; it must be eaten immediately. If necessary, put it in a very hot oven for 2 minutes to try and regain some crispness.
