Japanese Tenmusu Recipe: Tempura + Rice Ball = Twist on a Classic Japanese Snack

Japanese Tenmusu is a combination of two classic Japanese favorites:
Tempura and Rice ball.

It’s like a hamburger or sandwich for us. The tempura batter soaks up eel sauce and becomes soggy, but it goes so well with rice and nori sheet.

3 Tenmusu
・Eel Sauce (Sweet Soy Sauce)
3 tbs sugar
3 tbs soy sauce
3 tbs Mirin

・Shrimp Tempura
3 Medium-Size Shrimp
3~4 tbs Tempura Flour
3 tbs Cold Water
1 tbs potato starch

Freshly Cooked Rice
Nori sheet

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Hi friends welcome back today I’m going to be making Japanese tusu the tusu is a combination of our favorite tempura and rice ball it’s like a hamburger or sandwich for us it’s very satisfying and the tempera butter that soaks up the eel sauce and that becomes soggy but it goes

So well with rice and Nori let’s get started let’s start with making eel sauce the sweet soy sauce you can use this for various kind of dishes and keep well in the fridge combine sugar and soy sauce and meing and cook until reduced transfer to a bottle to easy to handle

And here we have a deined and peeled shrimp Patra and cut the shallow sleit on the ber side and then stretch it until you hear the clicking sound this will prevent your shrimp from curing up like sea and keep it Straight To prepare the Templar butter in a mixing bowl combine Templar flour and cold water stir gently until just combined and leaving some lumps temper flour is a premixed flour has baking soda and dried egg white powder in it and starch and it helps to make a crispy temper you can find it at

The Japanese food market or Japanese food section or if you don’t have it I have a recipe for you so please check the description box below and before dipping the each shrimp into the Templar butter coat the shrimp lightly with potato starch or Templar flour to stick nicely the

Butter heat the vegetable oil in the frying pan up to 180° C this is how you can tell the oil is hot enough drop a butter and came up out of the oil right away and it didn’t sink to the bottom that’s 180° C dip it carefully and Slide the

Buttered shrimp into the hot oil and deep fry them until they turn golden and crispy it’s going to take about 2 to 3 minutes rip it over several times to make a crispy Templar when you see the bubbles outside of the Templar becomes smaller and the cooking sound becomes

High tone it’s time to finish cooking skim off any temporar bits in between your different batches and hover the shrimp over the hot oil for a little while to drip off any excess oil it’s going to make a extra crispy Temple Place them on the r leg to drain

Excess oil now let’s assemble to prepare the nor seed fold in three and split them into three it’s that Easy tool the shrimp tempura with eel sauce and scoop rice to fill up to 13 of the rice bowl and put the shrimp on the rice and then fill more rice on top and sprinkle some salt if you want and cover a piece of plastic and squeeze and shape into triangle

ROP with a strip of nori around the rice bow to hold it together and it’s done serve with tan or pickles of your choice and enjoy you can bring it to your bentor and actually it’s a quite popular in Japan or picnic or gatherling everyone loves it give it a try and let

Me know how you like it thank you for watching the video give me a big thumbs up and share the video with your friends and family please and consider subscribing if you don’t want to miss any of my new videos and follow me on the social media and tag me on

Your post if you give it a try and join my happy eating group to share your food with me and my store on Amazon has pretty much everything that I’m using in my video and for more information visit my website princess bamboo.com thanks for watching again and I will see you soon bye