I thought that cooking ten-don topped with soft set egg would be tasty and tried it out.Tempura and kakiage batter falls apart easily when simmered, so be careful when transferring it into rice bowls! For 2 kakiage (tempura fritters) worth. Recipe by Mama nma

Recipe book & Yahoo Top 100 thanks ♡The umami of salted kelp plus the colorful and flavorful sakura shrimp and shiso leaves are included. The tempura bits add richness, so no side dishes are needed.The origin of this recipe＊These are the rice balls that were in my lunchbox when I was a child, a nostalgic memory.＊March 28, 2014Featured in the Yahoo Spotlight Corner, thank you very much♪

I was trying to create a new rice ball recipe.Wait for the tempura crumbs to absorb the mentsuyu before use. Recipe by yukanosuke.

From my childhood, this we put these rice balls in my lunch box for school trips or sports events - happy memories. Even now, this is my favorite combination, I often put it in my husband's lunch box.Add salt and/or change the ingredient amounts as you wish. Recipe by putimiko

This is a combination of my recipe for wasabi onigiri and tempura crumbs.I recommend using freshly fried tempura crumbs instead of buying premade.Aadjust the amount of wasabi to taste. Recipe by Ichigopapiko

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.We prefer ours lightly seasoned, so adjust the amount of soy sauce to taste.I like plenty of sauce for rice bowls, so with this recipe you will make a lot. For the sauce, I recommend starting out with 100 ml dashi stock and one tablespoon each of soy sauce, sake, and mirin, then gradually adjust it to your liking. You can also use mentsuyu. It's a nice for lunch for one person. Recipe by Banshakutengoku

These rice balls are flavored with Horinishi spice. I hope you enjoy them!Recipe background:I received some tempura bits from Tenkayu, so I tried making a version of Devil’s Onigiri using my favorite seasoning. I’ve never actually eaten Devil’s Onigiri before, though!

Turn your usual tempura rice bowl into an egg-topped delight! If you have leftover tempura, vegetable fritters, or store-bought fritters, give this easy recipe a try. Thank you to the 100 people who made this recipe popular!The story behind this recipeI thought a regular tempura rice bowl would taste amazing with an egg topping. And it really does taste great!

Featured 3 times in recipe books and Cookpad News. Tempura bits, noodle soup base, and salted kelp make a golden trio. The aroma is irresistible even while mixing. You won't be able to stop tasting!Origin of this recipe: This is a simplified version of the Tempura Rice Ball (ID20292020).

I usually don't measure out my ingredients when I'm cooking, but this tentsuyu sauce is an exception - I always measure things out carefully for this dish. The robust and rather assertive flavor is so delicious. My tempura often doesn't turn as as crispy as I want it to, but as long as I have this tentsuyu sauce the final result is great!!!Dry the shrimp and squid very well. If you reduce the tentsuyu sauce a little it will become very tasty. Recipe by Runako

I wanted to recreate a kakiage tempura don, which is famous in a certain town. In the top photo, I served in a small rice bowl so the prawn tempura looks very big, but they are actually bite sizes.The flavour will improve if you add some sesame oil to the frying oil. Prawns are quick to cook so you need just a small amount of oil. Turn the sides several times and cook them through. Recipe by pappatyan

A recipe from a cookbook inspired me to prepare this dish. I often make egg rice bowls with leftover vegetables. The result was healthy and tasty.You can use any vegetables you like, such as carrot or onion, not only cabbage.Try not to move the food around after you add the tofu otherwise the shape of tofu will be damaged too much. Before adding the beaten egg make sure you taste first. If it is too bland, simmer a little longer to reduce the sauce. Recipe by John Lee Cooker