Cut onion and carrot into 0.5cm thick slices, mix with sogat to prepare vegetable tempura ingredients.
First coat the prepared vegetables with tempura flour, then gradually add water until the mixture becomes sticky and clumps together.
Mix tempura flour and water in a 1:2 ratio to make the tempura batter for shrimp, evenly coating the cleaned shrimp.
Fry the vegetable dough in oil preheated to 160–170 degrees, pressing down both sides gently with chopsticks to create channels for oil penetration and maximize crispiness.
Add the coated shrimp to the oil, straightening the tail as it fries until golden brown, then remove and lightly shake to remove excess oil.
Place warm rice on a plate, sprinkle a little sauce on top, arrange the fried vegetable tempura, shrimp tempura, and seaweed tempura on top, then drizzle more sauce over the finished dish.
Prepare vegetable tempura dough by mixing sliced onion, carrot, and sogat with flour and water to a thick consistency.
Coat shrimp evenly with a thin layer of tempura batter made from flour and water in a 1:2 ratio.
Fry vegetables, shrimp, and seaweed separately in oil heated to 160–170 degrees until crisp, then drain off excess oil.
Lay out the rice, spread sauce on top, arrange the prepared tempura, and finish by adding more sauce.
Cooking tips 💡
For crispier vegetable tempura, coat the vegetables with flour first and minimize water use so the vegetables retain their texture.
Press down firmly on both sides of the tempura with chopsticks while frying to allow oil to penetrate through, ensuring even crispiness throughout.
Jung Ho-young's Anago Tempura Don
A professional-style tempura rice bowl topped with crispy-on-the-outside, juicy-on-the-inside deep-sea eel fritter