Tempura Rice Bowl with Leftover Tempura

Tempura Rice Bowl with Leftover Tempura

A tempura rice bowl topped with softly cooked egg. It's an easy way to use up leftover tempura and kakiage fritters or to perk up store-bought kakiage fritters, so give it a try.

Ingredients: 2 kakiage (tempura fritters) worth

Kakiage fritters (or tempura)
2 pieces (about 200 g)
● Water
150 ml
● Sugar
1 teaspoon
● Soy sauce
3 scant tablespoons
● Mirin
1 tablespoon
Plain cooked rice
As much as you like


1. In a pot, bring the ● ingredients to a boil. Add the kakiage/tempura and simmer for 2-3 minutes.
2. While the pan simmers, beat an egg and serve the rice in a large bowl. When the kakiage or tempura have absorbed the simmering sauce, add the beaten egg, cover with a lid and simmer until the eggs are cooked to your preferene, and turn off the heat.
3. Carefully (since it falls apart easily) transfer the tempura-egg mixture onto the rice using a spatula or rice paddle. Sprinkle with nori seaweed if you have some. Done!

Story Behind this Recipe

I thought that cooking ten-don topped with soft set egg would be tasty and tried it out.