Crispy Mixed Tempura Rice Bowl
Shrimp and white fish fried until golden and served over warm rice with a silky dashi-based dipping sauce. Restaurant-quality tendon in 25 minutes using a reliable oil temperature and a single skillet.
- Total time
- 25 min
- Servings
- 2
- Calories
- 625
- Protein
- 32g
Ingredients
- 2 cups cooked white rice
- 8 oz large shrimp, peeled and deveined
- 8 oz white fish fillets (cod or halibut), cut into 2-inch pieces
- ½ cup all-purpose flour
- ½ cup ice-cold water
- 2 cups neutral oil for frying
- 1 batch dashi broth, soy sauce, and mirin mixed (3 tbsp each dashi + soy, 1 tbsp mirin)
Instructions
- 1
Whisk flour and ice water until just combined—batter should be lumpy, not smooth. Lumps create crispy texture.
- 2
Heat oil in a heavy skillet to 350°F over medium-high heat. Test with a tiny batter drop—it should sizzle and float immediately.
- 3
Pat shrimp and fish dry with paper towels. Working in two batches, dip each piece in batter and slide into hot oil.
- 4
Fry 3–4 minutes per batch, turning once halfway through. Batter should turn deep golden; inside stays tender and juicy.
- 5
Transfer fried tempura to a paper towel. Mix dashi, soy, and mirin in a small bowl for dipping sauce.
- 6
Divide rice between two bowls. Top with tempura, pour sauce over or serve on the side. Eat immediately.
Tools you’ll need
- heavy skillet, 10–12 inch
- instant-read thermometer
- wooden chopsticks or slotted spoon
- paper towels
- small mixing bowl
- whisk
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