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User Rating 5 Star Rating (1 Review)


It's a rice bowl dish with tempura topping. This recipe uses vegetable tempura, but you can use your favorite tempura.


  • 4 cups steamed rice
  • 4 small green bell peppers, seeds removed, cut in half lengthwise
  • 2 Japanese eggplants, cut in half lengthwise, make some cuts on the skin
  • 1 potato, peeled, sliced into 1/4 inch thick rounds, soaked in water for 15 minutes
  • For batter:
  • 1 egg
  • 1 cup ice water
  • 1 cup all purpose flour
  • For sauce:
  • 3/4 cup tempura dipping sauce


Beat an egg in a bowl. Add ice water in the bowl. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter. Heat vegetable oil in a deep pot to 340-360 degrees F. Lightly dip ingredients in the batter and immediately fry them until crisp. Drain tempura on a rack. Serve hot steamed rice in individual rice bowls. Place tempura on top of the rice. Pour some tempura dipping sauce over tempura just before serving.

*Makes 4 servings

User Reviews

 5 out of 5
Amazingly Good!, Member GothicSidhe

This seems very simple, but it is really good! I don't like green peppers, so I substituted zucchini. Of course, you could use any favourite vegetables if you wanted, such as sweet potato, mushrooms, or even asparagus. It was quick, easy, and delicious and a good way to stretch a little tempura into a filling meal. Try it soon!

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