Ttukdak Hyung's Super Simple Tempura Don

• rice 1 bowl
• chopped green onion 1/2 bunch
• torn enoki mushrooms 1/2 pack
• soft-boiled egg 1
• lunchbox seaweed 2–3 sheets
• tempura flour as needed
• ice water as needed
• vegetable oil generously
• dashi as needed
• plum wine a little
• mirin a little
• sugar a little
• minced ginger a little
• shichimi togarashi a little

Recipe 🍳

Cooking tips 💡

• Always use ice water or very cold carbonated water when mixing the tempura batter—this temperature difference from the oil creates the signature crisp texture found in authentic Japanese tempura.
• Lunchbox seaweed is thin and already seasoned, so it burns easily if cooked too long; fry it quickly on both sides just until crisp.
• Break the soft-boiled egg tempura with a spoon to let the rich, creamy yolk mix with the sweet-savory ginger dashi sauce—this enhances the flavor dramatically when eaten with the fried ingredients and rice.

Recommended for 🙋

• ⭐Those who crave a crispy, savory-sweet Japanese tempura donburi but don’t have expensive seafood or meat at home.
• ⭐People who want to transform ordinary green onions and mild enoki mushrooms into the crispiest, most fragrant version possible.
• ⭐Fans of soft, runny yolks combined with a rich, umami-packed sweet-salty ginger sauce, enjoyed by mixing everything together with rice.