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Tencha (Tempura Tea Rice)

Custo $8, economizar $12

Fonte: Recommended by CookPal

  • 20 Min
  • 2 Porções
  • $8

INGREDIENTES

  • Main

    • 🍚 2 bowls cooked rice (300g)
    • 🍤 80g peeled shrimp
    • 40g mitsuba (Japanese parsley)
    • 1/2 tbsp all-purpose flour
    • Enough salad oil for frying

  • Batter

    • 2 tbsp all-purpose flour
    • 1 tbsp potato starch
    • 40cc cold water

  • Broth

    • 4g hojicha tea leaves
    • 4g bonito flakes (1 packet)
    • 🧂 2 tsp soy sauce
    • 🧂 1/4 tsp salt
    • 💧 400cc water

  • Topping

    • Wasabi as needed

PASSOS

1

Cut mitsuba into 4cm pieces, reserving some leaves for garnish.

2

Wash peeled shrimp and pat dry with paper towels.

3

Mix batter ingredients (flour, potato starch, cold water) in a bowl.

4

Combine mitsuba, shrimp, and 1/2 tbsp flour in another bowl. Add batter and mix gently.

5

Heat 2cm of salad oil in a pan to 170°C. Fry the mixture in two portions, flipping until shrimp are cooked and crispy (3–4 minutes).

6

Mix broth ingredients (hojicha, bonito flakes, soy sauce, salt, water) in a small pot. Heat over medium until simmering, then strain into a heatproof container.

7

Place rice in bowls, top with fritters, pour broth evenly, and garnish with wasabi and reserved mitsuba leaves.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 20g
    Proteína
  • 60g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use tempura crumbs for a quicker version.Adjust salt and soy sauce to taste for the broth.Pair with pickles for added flavor.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.