Shrimp Tempura Rice Bowl
A classic Japanese donburi featuring crispy tempura shrimp over steamed rice with a savory tare sauce, pickled ginger, and shredded nori. Restaurant-quality comfort food at home.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 cup tempura batter mix
- 3/4 cup ice-cold sparkling water
- 2 cups cooked Japanese short-grain rice
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tsp sugar
- Vegetable oil for frying
- 2 green onions, thinly sliced
- 1 sheet nori, cut into thin strips
- Pickled ginger for serving
- Sesame seeds for garnish
Instructions
- 1
Cook Japanese short-grain rice according to package directions and keep warm.
- 2
In a small saucepan, combine soy sauce, mirin, rice vinegar, and sugar. Simmer over low heat for 3 minutes until sugar dissolves. Set tare sauce aside.
- 3
Pat shrimp completely dry with paper towels. Season lightly with salt.
- 4
Mix tempura batter with ice-cold sparkling water until just barely combined — lumps are fine. Do not overmix.
- 5
Heat 2 inches of vegetable oil in a heavy pot to 350°F (175°C).
- 6
Dip each shrimp in batter, letting excess drip off, and carefully lower into hot oil. Fry 2-3 minutes until golden and crispy. Work in batches to avoid crowding.
- 7
Drain shrimp on a wire rack set over a sheet pan.
- 8
Divide warm rice between two bowls. Arrange crispy tempura shrimp on top.
- 9
Drizzle tare sauce generously over shrimp and rice.
- 10
Garnish with sliced green onions, nori strips, sesame seeds, and pickled ginger. Serve immediately.