📖 Instructions

1. Prepare the Dashi Broth: In a medium saucepan, combine the dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Reduce heat to low and keep warm. Adjust seasoning to taste.
2. Prepare the Rice: Cook the Japanese short-grain rice according to package directions. Fluff with a fork and keep warm.
3. Prepare the Tempura Batter: In a mixing bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt. Gradually add the ice water while whisking gently until just combined. The batter should be light and slightly lumpy. Do not overmix.
4. Prepare the Shrimp and Vegetables: Pat the shrimp dry with paper towels. Lightly dust the shrimp with cornstarch. Cut the scallions into 2-inch pieces.
5. Heat the Oil: Fill a deep fryer or large skillet with about 2 inches of vegetable oil. Heat the oil to 325-350°F (160-175°C).
6. Dip and Fry: Dip the shrimp and scallions into the tempura batter, ensuring they are fully coated. Carefully place them into the hot oil, being careful not to overcrowd the fryer.
7. Fry Until Golden: Fry for 2-3 minutes per side, or until the tempura is golden brown and crispy. Remove with chopsticks or tongs and place on a wire rack lined with paper towels to drain excess oil.
8. Assemble the Donburi: Fill each donburi bowl with a serving of cooked rice. Arrange the tempura shrimp and scallions on top of the rice.
9. Pour the Dashi Broth: Gently pour the warm dashi broth over the tempura and rice, allowing it to soak in slightly.
10. Garnish and Serve: Garnish with thinly sliced scallions and serve immediately. Enjoy every single bite!
11. Clean as you go! This helps keep the kitchen tidy and makes the whole process more enjoyable. Plus, less to clean later!