The ‘Ten’ is short for Tempura. This dish consists of Tempura cooked in a sweet soy flavoured sauce on the rice. When you have Tempura leftovers, use those leftovers for this recipe. Any kind of Tempura can go quite well in this dish.
Cooked Rice ½ bowl each
Dashi Stock 1 cup
Spring Onion 2 to 3
Sugar 2 tablespoons
Soy Sauce 4 to 5 tablespoons
Mirin 2 tablespoons
1. Place Dashi Stock, Sugar, Mirin and Soy Sauce into a frypan and bring to a boil. Add Tempura and cook in the sauce on a medium heat.
2. Beat the Eggs and pour them over the Tempura. DO NOT stir!
3. Sprinkle Spring Onions over the top and cover the pan with a lid until the Egg has set.
4. Half fill a bowl with rice and cover it with the Tempura mixture.