The ‘Ten’ is short for Tempura. This dish consists of Tempura cooked in a sweet soy flavoured sauce placed 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.
4 servings Cooked Rice
1 cup Dashi Stock
2 to 3 Spring Onion
2 tablespoons Sugar
4 to 5 tablespoons Soy Sauce
2 tablespoons Mirin
- Place Dashi Stock, Sugar, Mirin and Soy Sauce into a frypan and bring to the boil. Add Tempura and cook in the sauce on a medium heat.
- Beat the Eggs and pour over the Tempura. DO NOT stir!
- Sprinkle Spring Onions over the top, cover the pan with a lid, and cook until the Egg is set.
- Half fill a bowl with rice and cover it with the Tempura mixture.
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