Crispy Shrimp Tempura Rice Bowl
A classic Japanese donburi featuring light, crispy tempura shrimp served over fluffy steamed rice with a sweet soy dipping sauce, pickled ginger, and fresh vegetables.
Ingredients
- 1 lb large shrimp, peeled and deveined
- 2 cups Japanese short-grain rice
- 1 cup all-purpose flour
- 1/2 cup cornstarch
- 1 large egg
- 1 cup ice-cold sparkling water
- Vegetable oil for deep frying
- 1/4 cup soy sauce
- 2 tbsp mirin
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 1 nori sheet, cut into strips
- 2 green onions, thinly sliced
- Pickled ginger for serving
- Sesame seeds for garnish
Instructions
- 1
Rinse rice in cold water until water runs clear. Cook in a rice cooker or pot with 2.5 cups water. Let steam for 10 minutes after cooking.
- 2
Pat shrimp dry with paper towels. Make small cuts on the belly side to prevent curling during frying.
- 3
Prepare the tempura batter: mix flour, cornstarch, egg, and ice-cold sparkling water. Stir briefly — lumps are okay and actually make crispier tempura.
- 4
Heat vegetable oil to 350F in a deep pot or Dutch oven. The oil should be about 3 inches deep.
- 5
Dredge each shrimp lightly in flour, then dip into the tempura batter, letting excess drip off.
- 6
Fry shrimp in small batches for 2-3 minutes until golden and crispy. Drain on a wire rack.
- 7
Make the dipping sauce by combining soy sauce, mirin, rice vinegar, and sesame oil in a small bowl.
- 8
Assemble bowls: divide rice between bowls, arrange tempura shrimp on top, garnish with nori strips, green onions, sesame seeds, and pickled ginger. Serve with dipping sauce on the side.