Authentic Shrimp Tempura Donburi (Tempura Shrimp Rice Bowl)
Elevate your home cooking with this classic Japanese shrimp tempura rice bowl. It features crispy, golden shrimp drizzled with a savory, umami-rich tempura sauce.
Shrimp Tempura Donburi is a comforting staple of Japanese cuisine, blending perfectly fried seafood with the simple satisfaction of steamed rice. The key to this dish is the balance between the light, crispy batter and the deep, savory tempura sauce that ties the bowl together. This recipe guides you through the essential techniques to achieve straight, golden shrimp and a professional-quality glaze at home.
Ingredients
- 5 shrimp
- 2 tbsp mirin
- 1 tsp sugar
- 1 tbsp soy sauce
- 1 small pack dashi stock
- 3 tbsp water
- 1 egg
- 150 cc cold water
- 90 g low-gluten flour
- 10 g starch
- 200 g cooked rice
- to taste oil for frying
Instructions
- 1Prepare the tempura sauce
In a small glass bowl, combine 2 tablespoons of mirin, 1 teaspoon of sugar, 1 tablespoon of soy sauce, 1 small pack of dashi stock, and 3 tablespoons of water. Whisk the ingredients thoroughly until well combined.
Tip: Ensure the sugar is fully dissolved before heating the mixture. - 2Clean and prep the shrimp
Carefully remove the shells from the shrimp, making sure to keep the tails intact. This preserves the presentation and provides a handle for dipping.
Tip: Use a sharp knife to remove the dark intestinal vein along the back of the shrimp. - 3Shape the shrimp for frying
After cleaning, trim the tips of the shrimp tails. Make several shallow incisions along the belly of each shrimp and press them flat to help them maintain a straight shape when fried.
Tip: This technique prevents the shrimp from curling up in the hot oil. - 4Dust with flour
Lightly dust the prepared, straight shrimp with a coating of low-gluten flour. This helps the tempura batter adhere properly to the shrimp.
Tip: Use a fine-mesh sifter for an even, light dusting of flour. - 5Make the tempura batter
Whisk together 1 egg and 150cc of cold water in a bowl. Add 90g of low-gluten flour and 10g of starch to the mixture, stirring until a smooth batter forms.
Tip: Using cold water is the secret to getting a light, crispy tempura batter. - 6Fry the tempura shrimp
Take the flour-dusted shrimp and dip them thoroughly into the prepared tempura batter. Carefully place the battered shrimp into the pot of oil heated to 180°C. Flip the shrimp after about 5 seconds and continue to fry for a few minutes until they are golden and crispy.
Tip: Keep the batter cold to ensure a lighter, crunchier texture for the tempura coating.
