Chicken & Sweet Potato Tempura Donburi
with Sweet Dashi Sauce, Pickled Radish & Cucumber
- Sesame
- Fish
- Soy
- Wheat
- Milk
- Eggs
Crispy tempura-battered shrimp and sweet potato rounds are served over steamed rice in this Japanese-inspired donburi bowl. A savory-sweet dashi sauce adds a flavorful drizzle, while quick-pickled radish and cucumber add bright tanginess to every bite. Sprinkles of scallions and sesame ginger crunch top off these colorful bowls.
Ingredients
10 ounce
Chopped Chicken Breast
5 teaspoon
Rice Wine Vinegar
1 unit
Sesame Ginger Crunch
(Contains: Sesame)
1 teaspoon
Dashi Powder
(Contains: Fish, Soy, Wheat)
½ unit
Lemon
1 unit
Mini Cucumber
4 tablespoon
Sweet Soy Glaze
(Contains: Sesame, Soy, Wheat)
164 g
Tempura Batter Mix
(Contains: Milk, Wheat, Eggs)
3 unit
Radishes
2 unit
Scallions
1 unit
Purple Sweet Potato
¾ cup
Sushi Rice
Not included in your delivery
4 teaspoon (tsp)
Salt
2 tablespoon (tbsp)
Cooking Oil
½ teaspoon (tsp)
Sugar
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
While rice cooks, wash and dry produce.
Trim and thinly slice radishes into rounds. Trim and thinly slice cucumber into rounds. Slice sweet potato into ¼-inch-thick rounds. Trim and thinly slice scallions. Quarter lemon.
In a medium bowl, combine radishes, cucumber, vinegar, half the sesame ginger crunch (save the rest for serving), ½ tsp sugar, and ½ tsp salt (1 tsp sugar and 1 tsp salt for 4 servings).
Refrigerate until ready to serve.
Heat a ⅓-inch layer of oil in a large pan over medium-high heat.
In a large bowl, combine tempura batter mix, ⅔ cup cold water (1⅓ cups for 4 servings), and salt (we used ½ tsp; 1 tsp for 4). TIP: If needed, add more water 1 TBSP at a time until batter reaches a pancake-batter-like consistency.
Gently dip sweet potato into batter until coated (let excess batter drip off into the bowl). Reserve remaining batter for Step 6.
Transfer to a paper-towel-lined plate. Turn off heat; remove pan from heat. Season immediately with salt and tent with foil to keep warm.
Once oil is hot enough that a drop of batter sizzles when added to the pan, add coated sweet potato in a single layer. Cook until golden brown, crisped, and tender on the inside, 2-3 minutes per side. TIP: Don’t overcrowd the pan! You may need to work in batches.
Turn off heat; transfer sweet potato to a paper-towel-lined plate. Season immediately with salt and tent with foil to keep warm. Reserve pan for Step 6.
Using a slotted spoon, transfer to a paper-towel-lined plate. Turn off heat.
In a small bowl, combine dashi powder, half the sweet soy glaze, and 3 TBSP hot water (6 TBSP for 4 servings).
Set aside until ready to serve.
Once sweet potato is done, rinse shrimp* under cold water; pat very dry with paper towels.
Stir shrimp into bowl with reserved batter until fully coated. Return pan used for sweet potato to medium-high heat. Once oil is reheated, add coated shrimp in a single layer. Cook until golden brown and cooked through, 2-3 minutes on one side and 1-2 minutes on the second side. TIP: Don’t overcrowd the pan! You may need to work in batches, adding more oil and adjusting heat as needed.
Using a slotted spoon, transfer shrimp to a paper-towel-lined plate.
Fluff rice with a fork.
Divide rice between bowls. Top with sweet potato and shrimp. Pour sauce over top and sprinkle with scallions and remaining sesame ginger crunch. Serve with pickled veggies (draining first), lemon wedges, and remaining sweet soy glaze on the side.
