Modu Recipes

Jung Ho-young's King Shrimp Tempura Donburi

Authentic Japanese tempura rice bowl topped with crispy fried shrimp and vegetables in a sweet, salty sauce based on katsuobushi stock

🙋 Recommended for

  • ⭐ Those who want to recreate the crispy homemade tempura donburi they enjoy at specialty Japanese restaurants
  • ⭐ Food lovers seeking the perfect harmony of rich homemade soy-based sauce and expertly fried tempura

Ingredients needed 🛒2 servings

  • shrimp 4 pieces (including shrimp heads)
  • pumpkin 1 piece
  • Chinese pepper 2 pieces
  • katsuobushi stock 400cc
  • mirin 100cc
  • soy sauce 100cc
  • sugar 20g
  • tempura flour as needed
  • cake flour as needed
  • vegetable oil as needed
  • rice 2 bowls

Recipe 🍳

  1. In a pot, combine 400cc of katsuobushi stock, 100cc of mirin, 100cc of soy sauce, and 20g of sugar. Stir continuously to prevent sugar from burning while bringing to a boil.
  2. Once the sauce bubbles vigorously and the alcohol aroma from the mirin has evaporated, turn off the heat and let it cool completely.
  3. In a bowl, mix tempura flour and cake flour. Gradually add cold water while stirring roughly—stop when the dry ingredients are just barely clumped together for a crisp coating.
  4. Lightly dust the cleaned shrimp bodies with flour or tempura flour to help the batter adhere better.
  5. Heat oil until a single drop of batter floats to the surface immediately. Add the shrimp heads first, then fry while gently stirring to prevent sticking to the bottom.
  6. Dip the prepared pumpkin and Chinese peppers lightly into the batter and quickly fry until golden and crisp.
  7. When removing the tempura, shake the basket firmly up and down to remove excess oil and preserve crispness.
  8. Place warm rice into a bowl, sprinkle a small amount of the prepared tempura sauce over it, then arrange the fried shrimp and vegetables attractively on top.
  9. Finally, evenly drizzle the remaining tempura sauce over the entire surface of the fried ingredients.
  1. Boil katsuobushi stock, soy sauce, mirin, and sugar to make a sweet and savory sauce.
  2. Coat shrimp and vegetables in a lightly mixed batter of tempura flour and cake flour, then deep-fry until crispy.
  3. Place rice in a bowl, add sauce, top with freshly fried shrimp and vegetables, and finish with an extra drizzle of sauce.

Cooking tips 💡

  • Avoid over-mixing the batter—overworking develops gluten in the flour, making the tempura heavy and soggy. Stop mixing when you see some dry clumps remaining.
  • Do not use bread flour or strong flour—they have high gluten content and are unsuitable for tempura. Always use cake flour or dedicated tempura flour for a light, crisp texture.
  • Regularly strain out fine crumbs floating on the oil during frying to maintain consistent oil temperature and ensure clean, even cooking.

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