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2 Serves
102 Mins
Rinse the Japanese short-grain rice under cold water until the water runs clear, then drain well.
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AmericanVitamin E
2 mg / 15 mgVitamin K
3 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
12 mg / 16 mgVitamin B5
4 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
4 µg / 2.4 µgFolate
274 µg / 400 µgCalcium
430 mg / 1,300 mgIron
9 mg / 18 mgMagnesium
356 mg / 420 mgPhosphorus
839 mg / 1,250 mgPotassium
1617 mg / 4,700 mgSodium
1831 mg / 2,300 mgZinc
5 mg / 11 mgCopper
1 mg / 0.9 mgManganese
2 mg / 2.3 mgSelenium
91 µg / 55 µgFiber
7 g / 28 gSugar
4 g / 50 gSaturated Fat
15 g / 20 gCholesterol
234 mg / 300 mgCaffeine
0 mgNet Carbs
71 gAlcohol
0 g
In a rice cooker, combine the rinsed rice with the appropriate amount of water and cook until fluffy.
Prepare the tempura batter by whisking the tempura mix with ice-cold water until just combined, keeping some lumps for texture.
Heat the vegetable oil in a deep fryer to 175°C.
Dip the shrimp and vegetables into the batter and fry in the hot oil until golden brown and crispy, then drain on a wire rack.
Assemble the bowls by placing a portion of cooked rice in each, topping with the fried tempura, and drizzling generously with the tentsuyu sauce.
47
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Japanese
Japanese