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Scallop and Chrysanthemum Tempura Rice Bowl

Стоимость $12, сохранить $8

Источник: Recommended by CookPal

  • 30 Min
  • 2 Порции
  • $12

ИНГРЕДИЕНТЫ

  • Base

    • 🍚 2 bowls cooked rice (400g)

  • Tempura

    • 🦪 80g scallop meat
    • 70g chrysanthemum leaves
    • 🧅 1/3 stalk green onion
    • 1 tbsp flour
    • Enough salad oil for frying

  • Batter

    • 3 tbsp flour
    • 1 tbsp potato starch
    • 💧 3 tbsp water
    • 🥚 1 egg yolk

  • Sauce

    • 1 tbsp sake
    • 1 tbsp mirin
    • 🧂 1/2 tsp salt
    • 1/4 tsp dashi powder
    • 💧 4 tbsp water
    • 🍋 1/2 tbsp lemon juice

ШАГИ

1

Cut scallops into bite-sized pieces.

2

Separate chrysanthemum leaves and stems. Cut leaves into 4cm pieces and stems into thin diagonal slices. Slice green onion diagonally.

3

Mix all sauce ingredients except lemon juice in a bowl, cover lightly with plastic wrap, and microwave at 600W for 1 minute. Add lemon juice and mix.

4

Place scallops, chrysanthemum, green onion, and 1 tbsp flour into a plastic bag. Seal and shake to coat evenly.

5

Combine batter ingredients in a bowl and mix lightly. Add the coated scallops and vegetables, mixing gently.

6

Heat salad oil to 180°C in a pot. Place 1/4 of the batter mixture onto a wooden spatula and slide it gently into the oil. Fry until golden brown, flipping once. Repeat for 4 pieces.

7

Serve rice in bowls, top with two tempura pieces each, and drizzle with the lemon sauce.

ПИТАТЕЛЬНЫЕ ВЕЩЕСТВА

На 1 порцию

🔥

450

Калории

  • 20g
    Белок
  • 50g
    Углеводы
  • 15g
    Жиры

💡 Советы

Use fresh scallops for the best taste.Maintain oil temperature to ensure crispy tempura.Prepare the sauce ahead of time to save cooking time.

⚠️ Меры предосторожности

Этот рецепт предназначен только для вдохновения. Конкретное применение должно быть адаптировано согласно индивидуальным особенностям.