Recipe: Tempura Shrimp Rice BowlDescription: A crispy tempura shrimp rice bowl with a drizzle of tentsuyu sauce over sushi rice, served with vegetable tempura.Serves: 4 people Total Time: 50Difficulty: Easy to follow Ingredients needed: 2 cup sushi rice, 0.5 cup soy sauce, 0.5 cup mirin, 0.5 cup dashi stock, 1 tablespoon sugar, 1 cup all-purpose flour, 1 cup cold water, 1 piece egg, 500 g shrimp, 1 large zucchini, 1 small sweet potato, 1 liter vegetable oilInstructions: Rinse 2 cups of sushi rice under cold water until the water runs clear, then cook according to package instructions. In a small saucepan, combine 0.5 cup soy sauce, 0.5 cup mirin, 0.5 cup dashi stock, and 1 tablespoon sugar. Simmer over low heat until sugar dissolves to make the tentsuyu sauce. Set aside. Prepare the tempura batter: In a large bowl, gently mix 1 cup all-purpose flour, 1 cup cold water, and 1 egg using chopsticks or a fork. Do not overmix; lumps are okay for a light batter. Heat vegetable oil in a deep pan to 180°C (356°F). Dip peeled and deveined shrimp (500 g) in the tempura batter, allowing excess to drip off, then immediately place in the hot oil. Fry until golden and crispy, about 2-3 minutes. Drain on paper towels. For vegetable tempura, cut 1 large zucchini and 1 small sweet potato into thin slices. Dip into the tempura batter and fry until golden and crispy. Drain on paper towels. To assemble, divide the cooked sushi rice into bowls. Top with tempura shrimp and vegetable tempura. Drizzle tentsuyu sauce over the tempura and rice, and serve immediately.Perfect for: Meal planning, weekly preparation, home cooking Tags: Japanese, seafood, friedThis Tempura Shrimp Rice Bowl recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 50 minutes. Great for weekly meal prep and family dinners.