Shrimp & Vegetable Tempura Donburi (Rice Bowls) | The Woks of Life

Name: Shrimp & Vegetable Tempura Donburi (Rice Bowls) | The Woks of Life
Ingredients: 3/4 cup dashi stock ((homemade or made with instant dashi granules)); 2 tablespoons soy sauce; 2 tablespoons mirin; 4 cups cooked Japanese short-grain rice; daikon radish ((finely grated and squeezed in a clean dish towel to wring out excess moisture, optional)); 1 sweet potato ((peeled and sliced into thin rounds)); 1-2 medium sweet white onions ((sliced into 1/2-inch rounds)); 2 small heads of broccoli ((torn into small individual florets)); 2 cups oyster mushrooms ((broken up into individual pieces)); 12 large shrimp ((peeled and deveined, with the tail on)); vegetable oil ((or canola/peanut oil, for frying)); 1 3/4 cups ice water; 1 1/4 cups cake flour; 2 egg yolks

"A simple tempura donburi recipe loaded with crispy shrimp and vegetable tempura. Served with authentic dipping sauce & green tea, it's just like eating out!..."

INGREDIENTS

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3/4 cup dashi stock ((homemade or made with instant dashi granules))

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2 tablespoons soy sauce

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2 tablespoons mirin

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4 cups cooked Japanese short-grain rice

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daikon radish ((finely grated and squeezed in a clean dish towel to wring out excess moisture, optional))

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1 sweet potato ((peeled and sliced into thin rounds))

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1-2 medium sweet white onions ((sliced into 1/2-inch rounds))

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2 small heads of broccoli ((torn into small individual florets))

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2 cups oyster mushrooms ((broken up into individual pieces))

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12 large shrimp ((peeled and deveined, with the tail on))

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vegetable oil ((or canola/peanut oil, for frying))

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1 3/4 cups ice water

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1 1/4 cups cake flour

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2 egg yolks

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