Crispy Shrimp Tempura Donburi (Ebi-don)
Crispy Shrimp Tempura Donburi (Ebi-don)
How to Make Delicious Shrimp Tempura Donburi (Ebi-don) Easily at Home
Learn how to make a delightful Ebi-don (Shrimp Tempura Donburi) at home using convenient store-bought shrimp tempura or your homemade version! This recipe offers a perfect balance of savory-sweet sauce, tender egg, and crispy shrimp tempura atop fluffy rice. It’s a quick, satisfying meal that’s perfect for any occasion. Enjoy this comforting Japanese rice bowl!
Main Ingredients- Shrimp tempura 3 pieces (store-bought or homemade)
- 1 Egg (for topping)
- 1/4 Onion
- 1/4 Scallion (green onion)
- 1 bowl of cooked rice
- 1 Dried shiitake mushroom (or fresh shiitake mushroom)
Ebi-don Sauce- 120ml Water infused with shiitake mushroom and kombu (or dashi broth)
- 2 Tbsp Tsuyu (Japanese soy sauce base; if using regular soy sauce, add sugar)
- 1 Tbsp Mirin (sweet rice wine)
- 1 Egg (beaten, for the sauce)
- 120ml Water infused with shiitake mushroom and kombu (or dashi broth)
- 2 Tbsp Tsuyu (Japanese soy sauce base; if using regular soy sauce, add sugar)
- 1 Tbsp Mirin (sweet rice wine)
- 1 Egg (beaten, for the sauce)
Cooking Instructions
Step 1
Prepare the shiitake mushroom broth. If using dried shiitake mushrooms, gently wipe off any dust with a damp paper towel. In a pot, combine 1 cup (approx. 200ml) of water and a piece of kombu (about 5x5cm). Bring to a boil, then simmer for 5 minutes before removing the kombu. Add the shiitake mushroom and let it steep for about 10 minutes. Remove the mushroom, slice it, and set aside. (If using fresh shiitake mushrooms, you can skip the steeping process and simply slice them and use them directly.)
Step 2
Make the Ebi-don sauce. To the shiitake mushroom broth (or dashi broth) you prepared, add 2 tablespoons of Tsuyu and mix well. If Tsuyu is unavailable, you can create a similar base by mixing 2 tablespoons of Japanese soy sauce, 1 tablespoon of sugar, and 2 tablespoons of water. (For reference: If not using Tsuyu, for a 2-serving base, mix 2 cups water, 8 Tbsp soy sauce, 4 Tbsp sake, 4 Tbsp mirin, and 3 Tbsp sugar, adjusting to taste.)
Step 3
Prepare the vegetables and egg. Thinly slice the 1/4 onion. Slice the 1/4 scallion thinly, either crosswise or diagonally. In a separate bowl, crack and beat 1 egg. This egg will be added to the sauce.
Step 4
Simmer the sauce and ingredients. Add the sliced onion and scallion to the pot with the sauce base (broth and Tsuyu). Bring to a simmer over medium heat. Once the onions start to look translucent, gently pour the beaten egg in a circular motion from the edges of the pot. Cook the egg until it’s about 70-80% set. Avoid overcooking, as it can become rubbery.
Step 5
Assemble the donburi. Place a generous serving of warm cooked rice in a bowl. Ladle the finished Ebi-don sauce over the rice, ensuring it’s well-moistened. Finally, arrange the 3 pieces of crispy shrimp tempura on top of the sauce. Your delicious Shrimp Tempura Donburi (Ebi-don) is ready! You can garnish with shredded nori (seaweed) or parsley flakes if desired.
