Tempura Rice Bowl with Leftover Tempura is one of the most well liked of current trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes delicious. Tempura Rice Bowl with Leftover Tempura is something that I’ve loved my entire life. They are nice and they look wonderful.
To get started with this recipe, we have to first prepare a few components. 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:
- Prepare 2 pieces Kakiage fritters (or tempura)
- Take 150 ml ● Water
- Prepare 1 tsp ● Sugar
- Get 3 tbsp ● Soy sauce
- Make ready 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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