Shrimp Tempura Bowl

Ingredients

• 16 large shrimp, peeled and deveined
• 1 cup all-purpose flour
• ½ cup cornstarch
• 1 tsp baking powder
• 1½ cup ice water
• 4 cup vegetable oil
• 2 cup short grain white rice
• ½ cup soy sauce
• ¼ cup mirin
• 2 tbsp sugar
• 1 tsp ginger, grated
• ¼ cup green onions, sliced (optional)
• 1 tsp sesame seeds (optional)

Steps

1. Cook rice according to package directions. Keep warm.
2. Prepare the tempura batter: In a large bowl, whisk together flour, cornstarch, and baking powder. Gradually add ice water, mixing until just combined; do not overmix, lumps are okay.
3. In a separate small saucepan, combine soy sauce, mirin, sugar, and grated ginger. Bring to a simmer over medium heat, then reduce heat and keep warm.
4. Heat vegetable oil in a deep pot or Dutch oven to 350°F (175°C).
5. Dip each shrimp into the tempura batter, allowing excess to drip off. Carefully place shrimp into the hot oil, frying in batches for 2-3 minutes per side, until golden brown and crispy. Remove with a slotted spoon and place on a wire rack to drain.
6. Divide the cooked rice among four bowls. Top each with 4 pieces of crispy tempura shrimp.
7. Drizzle the warm sauce generously over the shrimp and rice. Garnish with sliced green onions and sesame seeds, if desired, and serve immediately.