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Chicken Egg Tempura Bowl
40 minServes 2Nutri-Score C€€
C
40 min
40 minChicken Egg Tempura Bowl
what you need
Ingredients
chicken thigh (cut into bite-sized pieces)Meat300 g
eggs (for the tempura batter)Dairy2 pieces- eggs (for the bowl topping)Dairy2 pieces
flourPantry100 g- cornstarchPantry30 g
ice water (very cold)Beverages150 ml
soy saucePantry30 ml- mirinPantry20 ml
sugarPantry10 g- dashi stockPantry100 ml
cooked rice (warm)Grains400 g- vegetable oil (for deep frying)Pantry800 ml
scallions (thinly sliced)Produce2 pieces
per serving
Nutrition
958kcal
- Carbs
- 95 g
- Proteins
- 38 g
- Fat
- 48 g
what you’ll use
Tools
Mixing bowl ×2
Deep fryer
Saucepan
Slotted spoon
Kitchen thermometer
step by step
Method
- Step 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.
- Step 2
Prepare the sauce
- Bring the dashi, soy sauce, mirin and sugar to a simmer in a saucepan.
- Keep warm over low heat.
- Step 3
Heat the frying oil
- Pour the vegetable oil into a deep fryer or heavy pot and heat to 175 °C.
- Step 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.
- Step 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.
- Step 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.
most cooked first