Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, tempura rice bowl with leftover tempura. It is one of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.

Tempura Rice Bowl with Leftover Tempura is one of the most well liked of recent trending foods in the world. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. Tempura Rice Bowl with Leftover Tempura is something which I’ve loved my entire life. They’re fine and they look wonderful.

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

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

1. Prepare 2 pieces Kakiage fritters (or tempura)
2. Make ready 150 ml ● Water
3. Get 1 tsp ● Sugar
4. Make ready 3 tbsp ● Soy sauce
5. Take 1 tbsp ● Mirin
6. Get 1 Egg
7. Make ready 1 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!

So that is going to wrap it up with this special food tempura rice bowl with leftover tempura recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!