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Prawn Tempura Donburi えび天丼

[Recipe レシピ]

Prawn Tempura Donburi えび天丼
Ingredients, tempura batter, flour, cold water, egg, tendon sauce, soy sauce, mirin, sugar
Steps to make Prawn Tempura Donburi えび天丼

Prawn Tempura Donburi えび天丼

1. Devein the back of the prawn. The key to straight prawn tempura: make 4-5 cuts halfway into the belly of the prawn. Then turn it over; press the back of the prawn to break off the muscles (see video below).

2. Combine flour, egg, and cold water to make the tempura batter. No need to mix till smooth. Leave some lumps in the batter.

3. Dry the prawns with kitchen paper, then coat them with flour before dipping them in the tempura batter. Deep fry in 180c oil.

4. Place the tempura on a cooling rack right after deep frying so the bottom doesn’t become soggy.

Place the tempura on top of a bowl of rice, then drizzle with tendon (tempura rice bowl) sauce:

Combine soy sauce (2 tbsp), mirin (2 tbsp), and sugar (1 tbsp) and reduce the sauce on medium heat.

Zero waste cooking, prawns two ways

Featured product:

donburi bowl


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