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