Tempura Crumb and Egg Rice Bowl for Breakfast

Tempura Crumb and Egg Rice Bowl for Breakfast

My daughter loves tempura crumbs. She eats this for breakfast. It's a quick and satisfying dish.

Ingredients: 1 serving

Tempura crumbs
2 tablespoons or more to taste
○Dashi stock
150 ml
○Soy sauce (I used dashi soy sauce)
2-3 teaspoons (to taste)
1 tablespoon
1 tablespoon
Japanese leek (or green onion or nori seaweed ) (optional )
for topping
For sauce made with mentsuyu:
●Dashi stock
100-150 ml
1 tablespoon


1. Combine the ○ ingredients in a small frying pan and place over the heat. Slice the onion.
2. Add the onion to ○ dashi stock and cook until tender. Add the tempura crumbs.
3. Pour in the beaten egg.
4. Transfer the contents of the pan over a bowl of cooked rice. Sprinkle with chopped green onions. Aonori is another good topping.
5. My daughter sometimes sprinkles hers with tempura crumbs on top without cooking them in the sauce to enjoy their crispiness...I, as her mum, am a little bit hesitant.
6. Sprinkle with shichimi spice on top for a grown-up taste.

Story Behind this Recipe

My daughter, who is in the second year of middle school, sometimes cooks her own breakfast before school.
She likes to cook breakfast using ingredients she likes. We initially created this rice bowl together to eat as dinner. It was so tasty that we decided to post the recipe.