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Tempura Donburi

There is a fine art to perfecting a light and crisp tempura batter. We team up with The Peninsula Tokyo to create a colourful Tempura Donburi with homemade Teriyaki sauce.

Tempura Donburi

Serves 4

8 prawns

8 slices each of pumpkin

8 slices lotus root

8 okra

600g flour

800g beer batter (see recipe below)

200g cooked rice

tempura donburi sauce, to serve (see recipe below)

Beer batter

240g flour

120g corn starch

40g baking powder

600ml cold beer

12ml vegetable oil

oil for deep-frying 

Tempura Sauce

This sauce recipe will make more than you need, but the excess can be stored in the fridge.

500ml teriyaki sauce (see recipe below)

25g dried bonito

10ml sesame oil

Teriyaki Sauce

300g soy sauce

225g granulated sugar

40ml sake

250ml sweet sake

15ml tamari soy sauce

cornflour

To make teriyaki sauce, put all ingredients in a pot and braise. Dissolve a little corn starch in water and add gradually to sauce until thickened.

To finish the tempura sauce, add bonito and sesame oil to the teriyaki sauce. Strain and chill.

Take the shell off the prawns, put a few cuts on the belly side and straighten (so they will not bend when frying). Cut pumpkin into slices, trim tops off okra, cut lotus root into slices.

To make the beer batter, put flour, corn starch and baking powder into bowl. Add cold beer and whip with whisk.

Dust vegetables and prawns with flour on each side, then dip in beer batter. Let extra beer batter drip off. Fry in 180C oil.

Put rice in bowl, add tempura on top; pour tempura sauce over and serve immediately.

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