Plato principal
Chicken Egg Tempura Bowl
40 minPara 2Nutri-Score C€€
C
40 min
40 minChicken Egg Tempura Bowl
receta de
foodkagechris
@foodkagechris
9 recetas
13 importaciones
0 veces cocinadas
lo que necesita
Ingredientes
chicken thigh (cut into bite-sized pieces)Carne300 g
eggs (for the tempura batter)Lácteos2 piezas- eggs (for the bowl topping)Lácteos2 piezas
flourDespensa100 g- cornstarchDespensa30 g
ice water (very cold)Bebidas150 ml
soy sauceDespensa30 ml- mirinDespensa20 ml
sugarDespensa10 g- dashi stockDespensa100 ml
cooked rice (warm)Cereales400 g- vegetable oil (for deep frying)Despensa800 ml
scallions (thinly sliced)Frutas y verduras2 piezas
por ración
Nutrición
958kcal
- Carbohidratos
- 95 g
- Proteínas
- 38 g
- Grasas
- 48 g
lo que usará
Utensilios
Bol ×2
Freidora
Cazo
Espumadera
Termómetro de cocina
paso a paso
Preparación
- Paso 1
Make the tempura batter
- Whisk the egg with the ice water in a bowl.
- Sift in the flour and cornstarch and stir briefly; the batter should stay lumpy and cold.
- Paso 2
Prepare the sauce
- Bring the dashi, soy sauce, mirin and sugar to a simmer in a saucepan.
- Keep warm over low heat.
- Paso 3
Heat the frying oil
- Pour the vegetable oil into a deep fryer or heavy pot and heat to 175 °C.
- Paso 4
Fry the chicken
- Dip the chicken pieces in the batter, letting the excess drip off.
- Deep fry in batches until golden and cooked through, then drain.
- Paso 5
Fry the eggs
- Crack the eggs into the batter and coat them gently.
- Lower them into the oil and fry until the coating is crisp and golden, then drain.
- Paso 6
Assemble the bowls
- Divide the warm rice between bowls.
- Top with the fried chicken and tempura egg, spoon over the sauce and scatter with scallions.
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