Hoofdgerecht
Chicken Egg Tempura Bowl
40 minVoor 2Nutri-Score C€€
C
40 min
40 minChicken Egg Tempura Bowl
recept van
foodkagechris
@foodkagechris
9 recepten
13 imports
0 keer gekookt
wat u nodig heeft
Ingrediënten
chicken thigh (cut into bite-sized pieces)Vlees300 g
eggs (for the tempura batter)Zuivel2 stukken- eggs (for the bowl topping)Zuivel2 stukken
flourVoorraadkast100 g- cornstarchVoorraadkast30 g
ice water (very cold)Dranken150 ml
soy sauceVoorraadkast30 ml- mirinVoorraadkast20 ml
sugarVoorraadkast10 g- dashi stockVoorraadkast100 ml
cooked rice (warm)Granen400 g- vegetable oil (for deep frying)Voorraadkast800 ml
scallions (thinly sliced)Groente en fruit2 stukken
per portie
Voedingswaarden
958kcal
- Koolhydraten
- 95 g
- Eiwitten
- 38 g
- Vetten
- 48 g
wat u gebruikt
Keukengerei
Mengkom ×2
Frituurpan
Steelpan
Schuimspaan
Keukenthermometer
stap voor stap
Bereiding
- Stap 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.
- Stap 2
Prepare the sauce
- Bring the dashi, soy sauce, mirin and sugar to a simmer in a saucepan.
- Keep warm over low heat.
- Stap 3
Heat the frying oil
- Pour the vegetable oil into a deep fryer or heavy pot and heat to 175 °C.
- Stap 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.
- Stap 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.
- Stap 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.
meest gekookt eerst