Simple Way to Make Any-night-of-the-week Tempura Rice Bowl with Leftover Tempura

Tempura Rice Bowl with Leftover Tempura.

Hello everybody, it's Louise, welcome to my recipe site. Today, I'm gonna show you how to make a distinctive dish, tempura rice bowl with leftover tempura. One of my favorites food recipes. This time, I'm gonna make it a bit tasty. This will be really delicious.

Tempura Rice Bowl with Leftover Tempura is one of the most well liked of current trending meals in the world. It's enjoyed by millions daily. It is simple, it is quick, it tastes yummy. They're nice and they look fantastic. Tempura Rice Bowl with Leftover Tempura is something which I have loved my entire life.

To begin with this recipe, we have to prepare a few ingredients. You can cook tempura rice bowl with leftover tempura using 7 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Tempura Rice Bowl with Leftover Tempura:

1. {Get 2 of pieces Kakiage fritters (or tempura).
2. {Prepare 150 ml of ● Water.
3. {Take 1 tsp of ● Sugar.
4. {Get 3 tbsp of ● Soy sauce.
5. {Prepare 1 tbsp of ● Mirin.
6. {Make ready 1 of Egg.
7. {Make ready 1 of as much (to taste) Plain cooked rice.

Instructions to make Tempura Rice Bowl with Leftover Tempura:

1. In a pot, bring the ● ingredients to a boil. Add the kakiage/tempura and simmer for 2-3 minutes..
2. While the pan simmers, beat an egg and serve the rice in a large bowl. When the kakiage or tempura have absorbed the simmering sauce, add the beaten egg, cover with a lid and simmer until the eggs are cooked to your preferene, and turn off the heat..
3. Carefully (since it falls apart easily) transfer the tempura-egg mixture onto the rice using a spatula or rice paddle. Sprinkle with nori seaweed if you have some. Done!.

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