Shrimp Tempura with Egg (Serves 2–3)

Name: Shrimp Tempura with Egg (Serves 2–3)
Ingredients: 8 –10 medium or small shrimp; 1/3 cup all-purpose flour (about 40 grams); 1/4 onion, thinly sliced; 3 eggs; 1/2 bunch mitsuba (or substitute with cilantro or parsley); 3/4 cup bonito dashi broth (200 ml); 2 tablespoons soy sauce; 2 tablespoons sugar; Pinch salt; Pinch black pepper; Pinch sake (or dry white wine)

よっさん0118 @cook_40429862

Shrimp tempura simmered in dashi and egg—great as a main dish or served over rice.
Recipe background:
I tried ten-toji don (tempura with egg over rice) for the first time, but since it’s not on the menu at many restaurants, I decided to make it myself.

よっさん0118 @cook_40429862

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Ingredients

8–10 medium or small shrimp
1/3 cupall-purpose flour (about 40 grams)
1/4onion, thinly sliced
3eggs
1/2 bunchmitsuba (or substitute with cilantro or parsley)
3/4 cupbonito dashi broth (200 ml)
2 tablespoonssoy sauce
2 tablespoonssugar
Pinchsalt
Pinchblack pepper
Pinchsake (or dry white wine)

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Steps

1

Remove the veins from the shrimp, then rub them with sake, salt, and pepper. Let sit for a while. Beat the eggs in a bowl.
2

Pat the shrimp dry with paper towels, then coat and fry them to make shrimp tempura.
3

In a skillet, combine all the A ingredients (dashi, soy sauce, sugar) and bring to a boil. Add the sliced onion and simmer.
4

When the onion is soft, add the beaten eggs and shrimp tempura. Once the eggs are partially set, sprinkle with mitsuba, simmer briefly, and serve.