Leftover tempura? No worries, use them all in this easy quick meal. In fact, this is one of T's favourites dishes he always asked me to prepare a lot of tempura so he can have tempura-don the next day. The very first tempura-don I had was cooked by him, I was still new to Japanese cooking then.
Other recipes from MK in this issue:
- Salmon Onigiri (Rice ball)
- Nikujaga (Potato and Meat Stew)
Ingredients (2 servings):
2-3 cups cooked Japanese rice
8-10 pcs tempura
1 small onion, sliced thinly
2 eggs, beaten lightly
½ cup dashi stock
1 teaspoon of mirin
1 teaspoon of Japanese soy sauce (shoyu)
Salt to taste
Some chopped spring onion for garnish
- In a medium mixing bowl, bring together dashi stock, shoyu, mirin and salt. Pour half of the mixture into a small shallow pan. Bring to boil.
- Add in half amount of the tempura and onion, cook until it is almost boiling.
- Pour in half amount of the lightly beaten eggs in a thin stream over the tempura.
- Add in spring onion and simmer until the egg is almost set.
- Gently slide the tempura and egg onto the top of rice in a bowl. Repeat the same process for another serving.
- Leftover tempura would not taste good if re-fried them, but they are good dishes like donburi and soup udon or ramen.
- This recipe can also be used for making katsu-don (or other don with cooked ingredient), just replace tempura with tonkatsu.