Enjoy your crispy tempura

1. Tempura with Rice
(Ten-don)

2. INGREDENTS (4 servings)
• 360g rice ( boiled rice )
• 8 prawn in shells without heads 30geach
• 200g eggplant
• 200g long beans
• 200g pumpkin
• 200g onion
• 200g carrot
Tempura sauce
120cc bonito bouillon
3 Tbsp Japanese sweat rice wine (mirin)
3 Tbsp soy sauce
Batter
1 egg
120cc ice water
80g Tempura flour
flour
oil for deep-frying

3. Boiled Rice(Gohan)
TO WASH RICE
1. Place rice in a bowl , add discard the cloudy water immediately.( Be sure to
discard this first rinsing water, which smells of bran , as soon as possible, because
rice will absorb the moisture quickly.)
2. Mix rice well so that the grains rub against each other, add water, and drain.
3. Repeat until water is almost clear.
4. Drain in a sieve, and let stand for 30 minutes so rice absorbs moisture.
TO COOK RICE IN POTS OR PANS
1. Place rinsed rice and water in a heavy pot, cover, and heat on medium for 10
minutes.
2. When water boils, turn the heat high for 1-2 minutes, then turn down to low,
and cook for 15 minutes .
3. Turn heat up high for 30 seconds, and remove from heat.
4. Let stand for 10 minutes.
5. Stir lightly.

4. DIRECTIONS
1. Cook rice.
2. Devein prawn, and shell, leaving tails. Cut off the tip of tails, and force out any
moisture with the back of a knife. Score underside of prawn at several places to
flatten.
3. Cut pumpkin and eggplant into 6cm wedge cut. Cut long beans into 6cm lenght.
Cut onion and carrot into thin slices, 6cm lenght.
4. Place tempura sauce ingredients in a pan and bring to a boil.
5. To make batter, combine eggs and ice water in a bowl, add tempura flour, and
mix lightly.
6. Preheat oil to 175℃. Dust prawn and vegetables lightly with flour , coat with
batter, and deep-fry.
7. Transfer tempura onto hot rice in plates, and pour sauce over.