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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

Related Video
How to Make Vegetable Tempura

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