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school of wok

Posted on 12th Jul 2025

Tempura Rice Bowl (Tempura)

Join us as we make a mouth-watering Tendon Tempura dish.

Cuisine

Time

30 mins mins

Servings

4 people people

recipe

Ingredients

For dipping and serving:

  • 1 sheet dried kombu + 200ml water  for dashi stock 
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin
  • 4 cups cooked Japanese short-grain rice

For frying:

  • 1 sweet potato (peeled and sliced into thin rounds)
  • 1-2 medium sweet white onions (thick slices)
  • 2 small heads of broccoli (torn into small individual florets)
  • 12 large prawns (peeled and deveined, with the tail on)
  • 1 Lotus Root (thinly sliced) 
  • Vegetable oil 

The Batter

  • 200-250mls ice soda water
  • 250g rice flour
  • 2 tbsp corn flour
  • 2 egg yolks
  • Pinch salt

Method

Soak the kombu in the water  and allow it to steep for 2 -3 hours. Next, prep the veg, and pat them dry. Prep the prawns by breaking the heats off, peeling and deveining.  Mix the dipping sauce ingredients and prepare the rice. Next, make the batter by stirring together the ice water, rice flour, and egg yolks.

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