Hello, I am Kate. Today, I will show you a way to prepare tempura rice bowl with leftover tempura recipe. Never miss today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit more unique. This is gonna smell and look 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 favored of recent trending foods on earth. It’s easy, it is fast, it tastes delicious. It’s appreciated by millions every day. Tempura Rice Bowl with Leftover Tempura is something that I have loved my entire life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to first prepare a few ingredients. You can cook tempura rice bowl with leftover tempura using 7 ingredients and 3 steps. Here is how you cook it.
The ingredients needed to make Tempura Rice Bowl with Leftover Tempura:
- Make ready 2 pieces Kakiage fritters (or tempura)
- Prepare 150 ml ● Water
- Get 1 tsp ● Sugar
- Make ready 3 tbsp ● Soy sauce
- Make ready 1 tbsp ● Mirin
- Get 1 Egg
- Make ready 1 as much (to taste) Plain cooked rice
Instructions 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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