1 cup all-purpose flour (120 g), plus more for dredging
½ cup cold water (120 mL)
1 eggplant, sliced
2 slices pumpkin
1 green bell pepper, sliced
4 shrimps, peeled and deveined
½ onion, sliced
½ carrot carrot, sliced
1 cup fresh japanese parsley (30 g)
⅛ cup dried shrimp (15 g)
oil, for frying
4 tablespoons soy sauce
5 tablespoons mirin
2 tablespoons sugar
1 lb cooked rice (500 g)
Nutrition Info
Calories 1486
Fat 19g
Carbs 284g
Fiber 12g
Sugar 23g
Protein 47g
How to Make It
1. Step
Whisk the egg in a small bowl. Add flour and the cold water, and whisk to combine. Cover with plastic wrap and chill in the refrigerator.
2. Step
To make the tempura, slice the eggplant in half lengthwise, then cut the bottom into 5 slices (be careful not to cut all the way through to the top).
3. Step
Add flour to a shallow dish. Coat the eggplant, pumpkin, green bell pepper, and shrimp in the flour, shaking off any excess.
4. Step
Heat the oil in a large pot until it reaches 350°F (180˚C).
5. Step
Dip the floured vegetables and shrimp into the batter.
6. Step
Fry the battered shrimp and vegetables until they float to the top and are golden brown in color. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
7. Step
To make the kakiage, put the onion, carrot, Japanese parsley and dried shrimp into a medium bowl. Add 2 tablespoons of flour and toss to coat. Pour the leftover tempura batter on the top and mix until evenly coated.
8. Step
Bring the oil in the pot back to 350°F (180˚C). Drop the kakiage by the spoonful into the oil and fry until golden brown in color. Use a slotted spoon to transfer them to a paper towel-lined plate to drain.
9. Step
In a medium pan, combine the soy sauce, mirin and sugar, and bring to a boil over high heat for 2 minutes.
10. Step
Top the rice with kakiage and tempura and drizzle with the sauce.
