Mushroom Tempura Rice Bowl recipe - ingredients, nutrition and when to eat it
Mushroom tempura rice bowl is a Japanese-style dish of crispy fried mushrooms served over warm rice.
Mushroom tempura rice bowl is a Japanese-style dish of crispy fried mushrooms served over warm rice. The mushrooms’ nutty aroma pairs well with a gently sweet soy-based sauce. It makes a satisfying autumn lunch or dinner.
Japanese · 30 minutes to cook
Tips: Stir the batter just until combined; mixing it for too long develops gluten and can make the coating less crisp.
Tips: Pat the mushrooms dry before frying to reduce splattering and help the batter stick.
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Ingredients (1 serving)
- Cooked rice — 1 bowl
- Shiitake mushrooms — 2 pc
- Oyster mushrooms — 0.5 handful
- King oyster mushrooms — 0.5 pc
- Flour — 3 Tbsp
- Cornstarch — 1 Tbsp
- Egg — 0.5 pc
- Water — 3 Tbsp
- Cooking oil — 350 ml
- Soy sauce — 1 Tbsp
- Mirin — 1 Tbsp
- Sugar — 1 tsp
- Water — 2 Tbsp