Best 2 Shrimp Donburi Recipes

Shrimp donburi is a popular Japanese dish that combines the flavors of succulent shrimp, fluffy rice, and a variety of toppings. Whether you prefer your shrimp fried, grilled, or tempura-battered, there's a shrimp donburi recipe out there to satisfy your taste buds. With its vibrant colors, appealing textures, and delicious taste, shrimp donburi is a versatile dish that can be enjoyed for lunch, dinner, or as a quick and easy weeknight meal.

Here are our top 2 tried and tested recipes!

TEMPURA DONBURI (RICE BOWLS)

Tempura Donburi (Rice Bowls) image

These Tempura Donburi are loaded up with light, crispy shrimp and vegetable tempura. With an authentic dipping sauce and cup of green tea, you might forget you're dining at home!

Provided by Kaitlin

Categories Main Course

Time 1h

Number Of Ingredients 14

Ingredients

3/4 cup dashi stock ((homemade or made with instant dashi granules))
2 tablespoons soy sauce
2 tablespoons mirin
4 cups cooked Japanese short-grain rice
daikon radish ((finely grated and squeezed in a clean dish towel to wring out excess moisture, optional))
1 sweet potato ((peeled and sliced into thin rounds))
1-2 medium sweet white onions ((sliced into 1/2-inch rounds))
2 small heads of broccoli ((torn into small individual florets))
2 cups oyster mushrooms ((broken up into individual pieces))
12 large shrimp ((peeled and deveined, with the tail on))
vegetable oil ((or canola/peanut oil, for frying))
1 3/4 cups ice water
1 1/4 cups cake flour
2 egg yolks

Steps:

First, prepare the dipping sauce by combining dashi stock, soy sauce, and mirin. We used instant dashi, but if you want to make it yourself, we have detailed instructions in our Miso Soup recipe. At this point, you can also cook the rice you'll serve with the tempura.
Next, prepare the vegetables, making sure everything is washed and trimmed. Nothing should be too wet ahead of frying, so if needed, pat the vegetables with a kitchen towel or let them sit at room temperature to dry off while you prep everything else.
Score the shrimp with a sharp knife so that they can lay flat (you can do this lightly if you don't mind them retaining some of their curved shape). Refrigerate the shrimp until you're ready to fry.
Next, make the batter. Stir together the ice water, cake flour, and egg yolks. No need to get rid of all the lumps-in fact, take care not to overmix it. Pop it in the refrigerator while you heat the frying oil.
In a small deep pot, heat enough oil to fill it about halfway, over medium-high heat. While that's happening, set up a wire rack over a sheet pan or a platter lined with paper towels. When a drop of the batter sizzles vigorously but doesn't brown too quickly, you're ready to go.
To fry, swirl one piece of vegetable or shrimp in the batter (for the shrimp, hold it by the tail), and lower it gently into the batter. Fry everything in batches of 3-4 items for 45-90 seconds, turning each item 3-4 times. When the vegetables are lightly golden and the shrimp are lightly golden, orange, and floating, it's ready to be transferred to the wire rack.
Adjust the heat as needed between batches as you add cold food to the oil. The oil should be hot enough that it doesn't take too long to cook the tempura, but not so hot that the food immediately turns golden when it hits the oil.
To assemble the tempura donburi bowls, spoon a base of steamed rice into each bowl. Top with with vegetables and a few shrimp per bowl. Serve with the dipping sauce, grated daikon (optional), and perhaps a bowl of miso soup!

Nutrition Facts : Calories 776 kcal, Carbohydrate 96 g, Protein 18 g, Fat 37 g, SaturatedFat 28 g, Cholesterol 143 mg, Sodium 629 mg, Fiber 4 g, Sugar 6 g, ServingSize 1 serving

TEMPURA DONBURI - TENDON - TEMPURA RICE BOWL

Tempura Donburi - Tendon - Tempura Rice Bowl image

In Japan, tempura over rice is simply called tendon. It's a shortened word for tempura donburi. You can certainly use any veggies, herbs, fish, seafood for the topping. Normally, large shrimp along with several varieties of vegetables are made into tempura. I like using shiso leaves. Shiso is sometimes called perilla in English and is often used in sushi restaurants - looks like big leaves somewhat similar to large basil leaves but with more texture. I love the taste of shiso and although some people compare shiso leaves to mint, I don't find them similar. Some of the vegetables you can use for tempura include (but not limited to) Japanese eggplant, sweet green Japanese pepper called shishito, kabocha pumpkin, onion, carrots, zucchini, shiso leaves, mushrooms, shitake mushrooms, sweet potato, potato, green beans, and leafy veggie, etc. I am revising this recipe to change the batter ingredients to US measurement for easier preparation. .

Provided by Rinshinomori

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

6 cups cooked medium-grain rice (Japanese sushi style rice)
8 (1 ounce) shrimp, in shells without heads
4 fresh shiitake mushrooms
1 medium yellow onions or 1 medium white onion
4 shiso leaves (or any other veggie of choice)
1/2 cup dashi
3 tablespoons mirin
3 tablespoons soy sauce
1 egg
1/2 cup ice water
1/4 cup flour, plus
2 -2 1/2 tablespoons flour
2 tablespoons cornstarch
2 ice cubes
vegetable oil, for deep-frying
flour, for dusting

Steps:

Remove shell from shrimp and devein, leaving tails. Cut off the tip of tails. Score underside (stomach side) of shrimp using a knife at several places to flatten. Use your fingers to flatten out completely after scoring.
Trim stems from shitake mushrooms and shiso leaves.
Remove skin from onion, and cut into 1/4 inch rings (like onion rings).
Place tempura sauce ingredients in a pan and bring to a boil and simmer 2-3 minutes. Keep warm.
For batter, combine egg and ice water in a bowl, add flour combined with cornstarch and mix very lightly. Place two ice cubes in the mixture to keep it cool and to improve the batter texture. Do not over mix.
Preheat oil to 350 degrees F. Dust shrimps and vegetable pieces with extra flour for dusting, then coat with tempura batter and deep fry. Fry few pieces at a time to keep the oil temperature constant.
Tempura pieces are done when they are lightly colored and crisp looking. Do not over cook.
Place approximately 1 1/2 C cooked rice each into 4 bowls and place tempura pieces evenly onto hot rice and sprinkle some sauce over the rice tempura bowl.

Nutrition Facts : Calories 513.4, Fat 2.5, SaturatedFat 0.7, Cholesterol 117.9, Sodium 1165.4, Carbohydrate 99.6, Fiber 2.1, Sugar 2.3, Protein 19.2

Tips:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your shrimp donburi.
Don't overcook the shrimp. Shrimp cooks quickly, so be careful not to overcook it or it will become tough and rubbery.
Make sure the rice is cooked properly. The rice should be fluffy and slightly sticky, not mushy or dry.
Use a variety of toppings. This will add flavor and texture to your shrimp donburi. Some popular toppings include avocado, cucumber, pickled ginger, and sesame seeds.
Serve the shrimp donburi immediately. This dish is best enjoyed when it is fresh and hot.

Conclusion:

Shrimp donburi is a delicious and easy-to-make dish that is perfect for a quick and healthy meal. With its combination of fresh shrimp, fluffy rice, and flavorful toppings, shrimp donburi is sure to please everyone at your table. So next time you're looking for a quick and easy meal, give shrimp donburi a try!