Quick Shrimp Tempura Donburi

Ingredients

• 10 oz shrimp, peeled and deveined
• 1.5 cups vegetables (bell pepper, green beans, mushrooms)
• ½ cup all-purpose flour
• ½ cup ice water
• ¾ cup dashi or chicken broth
• 2 tbsp soy sauce

Instructions

1. 1

   Pat the shrimp dry with paper towels by pressing gently on each shrimp until no moisture beads appear on the surface, so they will fry crispy rather than steam.

2. 2

   Cut the bell pepper lengthwise into quarters, remove the white seed core, then slice each quarter crosswise into 1-inch pieces.

3. 3

   Trim the green beans by snapping off both ends where they naturally break, then cut them into 2-inch lengths.

4. 4

   Place the mushrooms stem-side down on the cutting board and slice them straight down through the cap and stem into quarter-inch-thick slices.

5. 5

   In a small bowl, whisk together the dashi and soy sauce until uniform; set this sauce bowl to the side of the stove.

6. 6

   In a medium bowl, pour in the ice water, then add the flour one tablespoon at a time while stirring with a fork until the mixture is lumpy with flour streaks visible—like a loose, chunky paste, not a smooth batter.

7. 7

   Place a 10-inch skillet on the stovetop, pour in 1.5 inches of neutral oil, and heat over medium-high until the surface shimmers and a wooden chopstick or wooden spoon handle dipped in it forms small, steady bubbles around the stick, about 2 minutes.

8. 8

   Dip each shrimp into the batter so it is coated all over, then carefully place it in the hot oil; fry in two batches to avoid crowding—do not crowd the pan.

9. 9

   Fry the shrimp until the coating turns the color of honey and the edges darken slightly, about 90 seconds per side, then use a slotted spoon to transfer them to a plate lined with paper towels.

10. 10

    Using the same hot oil, dip the vegetable pieces (one piece at a time) into the batter, then place them in the oil in a single batch; do not stir them for the first 30 seconds to let the coating set.

11. 11

    Stir the vegetables gently with a slotted spoon once every 20 seconds until the coating is honey-colored and crispy, about 2 minutes total, then transfer them to the paper towel plate.

12. 12

    Pour the dashi-soy sauce into the same skillet (oil still in it), stir once, and heat over medium-high until you see small bubbles breaking the surface and the mixture releases a strong savory aroma, about 30 seconds.

13. 13

    Divide the hot steamed rice between two serving bowls, mounding it slightly in the center, then arrange the fried shrimp and vegetables in a single layer on top of each mound.

14. 14

    Pour half of the warm sauce over each bowl, pouring it slowly over the tempura and rice so it soaks in evenly.

Tools you’ll need

• cutting board
• chef's knife
• medium bowl
• small bowl
• fork
• 10-inch stainless steel or cast iron skillet
• instant-read thermometer (optional, for oil temp)
• wooden chopstick or wooden spoon
• slotted spoon
• paper towels
• two serving bowls

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