Shrimp Tempura Rice Bowl with Miso Soup
Crispy shrimp tempura served over steamed rice with a side of warm miso soup and pickled vegetables. A complete Japanese dinner ready in 25 minutes.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 22g
Ingredients
- 10 count large shrimp, peeled and deveined
- ¾ cup all-purpose flour
- ¼ cup cornstarch
- 2 tbsp miso paste (white or red)
- 2 cups dashi stock or water
- ½ cup pickled vegetables (ginger, daikon, or cucumber)
- 2 cups steamed white rice
Instructions
- 1
Heat 2 inches of neutral oil in a deep skillet to 350°F (use a thermometer).
- 2
Mix flour and cornstarch in a bowl. Add 0.75 cup ice-cold water and stir until barely combined (lumps are fine).
- 3
Simmer dashi and miso paste in a small pot, stirring to dissolve miso. Keep warm on low heat.
- 4
Pat shrimp dry, then dip into batter one at a time and slide gently into hot oil.
- 5
Fry shrimp until pale golden and crispy, 2–3 minutes. Transfer to paper towels.
- 6
Divide rice between two bowls, top with tempura shrimp, and serve with miso soup and pickled vegetables on the side.
Tools you’ll need
- deep skillet or wok
- instant-read thermometer
- medium mixing bowl
- small saucepan
- slotted spoon
- paper towels
- two bowls
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