Freshly fried vegetables.
A touch of dashi sauce.
Crisp batter. Depth from KURO.
Serve vegetable tempura over rice with KURO diluted threefold. Here is the sauce ratio and a simple way to finish the bowl.
View the method
One part KURO.
Two parts hot water.
For this bowl, dilute KURO threefold to make the sauce. Adjust the amount you pour by tasting it together with the rice and tempura.
To prepare 150 ml of sauce
Prepared sauce 150mlNot the amount for one bowl
What you’ll need.
For 150 ml of prepared sauceAdjust the rice and tempura quantities to your number of servings.
Prepared sauce
- MAGI DASHI KUROVersatile tsuyu concentrate50ml
- Hot water150 ml total with KURO100ml
Tempura & rice
- Vegetables & mushrooms of your choiceSquash, eggplant, maitake or similarAs needed
- Tempura flour & waterFollow the package
- Vegetable oil or similarAs needed
- Cooked riceFor your servings
For a plant-based dish, choose plant-based batter, fillings and cooking fats too. KURO contains wheat and soy.
Three steps to the finished dish.
01COOKFry the vegetables.
Cut your chosen vegetables and mushrooms, coat in batter and fry until cooked through. Follow the tempura flour package for the batter and cooking instructions.
KITCHEN NOTECheck doneness according to the size of each piece, then drain off excess oil.
02PREPARECombine KURO and hot water, 1:2.
Mix KURO with hot water. For example, 50 ml KURO plus 100 ml hot water makes 150 ml sauce.
KITCHEN NOTEThis ratio is proposed for a tempura rice bowl. Other dishes use different dilutions.
- 03FINISH
Plate over rice, then add sauce.
Arrange the tempura over rice and add sauce a little at a time. Taste the batter and rice together to judge the strength.
KITCHEN NOTEDo not pour on all the prepared sauce; use the amount that suits your bowl.
