Shrimp Tempura Don

Ingredients

• 10 pieces Large shrimp, peeled and deveined, tails on
• 1/2 cup All-purpose flour
• 1/4 cup Cornstarch
• 2/3 cup Ice-cold sparkling water
• 1 cup Japanese short-grain rice
• 1 1/4 cups Water (for rice)
• 1/2 cup Dashi stock
• 3 tablespoons Soy sauce
• 2 tablespoons Mirin
• 3 cups Vegetable oil, for frying
• 1/4 teaspoon Baking powder
• 2 tablespoons Shredded nori and green onion, for garnish(optional)

Instructions

1. 1

   Rinse the rice until the water runs clear, then cook it with 1 1/4 cups water in a rice cooker or covered pot (about 15 minutes). Keep warm.

2. 2

   Make the tentsuyu: combine dashi, soy sauce, and mirin in a small saucepan, bring to a simmer for 2 minutes, then set aside.

3. 3

   Pat the shrimp dry and make small shallow cuts along the underside to keep them straight. Whisk flour, cornstarch, baking powder, and ice-cold sparkling water briefly until just combined — lumps are fine.

4. 4

   Heat the vegetable oil to 350°F (175°C) in a deep pot. Dip each shrimp in the batter and fry in batches for 2–3 minutes until pale golden and crisp. Drain on a wire rack.

5. 5

   Divide the warm rice between two bowls, arrange the tempura shrimp on top, garnish with nori and green onion, and serve with tentsuyu for drizzling or dipping.