Ten Don (Tempura Donburi) - 天丼 [Y3K Recipes Issue No. 55]

Leftover tempura? No worries, use them all in this easy quick meal. In fact, this is one of T's favourites dishes he always asked me to prepare a lot of tempura so he can have tempura-don the next day. The very first tempura-don I had was cooked by him, I was still new to Japanese cooking then.

Other recipes from MK in this issue:

• Salmon Onigiri (Rice ball)
• Nikujaga (Potato and Meat Stew)
• Caramel Popcorn

Tempura-don Recipe
Ingredients (2 servings):
2-3 cups cooked Japanese rice
8-10 pcs tempura
1 small onion, sliced thinly
2 eggs, beaten lightly
½ cup dashi stock
1 teaspoon of mirin
1 teaspoon of Japanese soy sauce (shoyu)
Salt to taste
Some chopped spring onion for garnish

Methods:

1. In a medium mixing bowl, bring together dashi stock, shoyu, mirin and salt. Pour half of the mixture into a small shallow pan. Bring to boil.
2. Add in half amount of the tempura and onion, cook until it is almost boiling.
3. Pour in half amount of the lightly beaten eggs in a thin stream over the tempura.
4. Add in spring onion and simmer until the egg is almost set.
5. Gently slide the tempura and egg onto the top of rice in a bowl. Repeat the same process for another serving.
   

Cook's Notes:

1. Leftover tempura would not taste good if re-fried them, but they are good dishes like donburi and soup udon or ramen.
2. This recipe can also be used for making katsu-don (or other don with cooked ingredient), just replace tempura with tonkatsu.