A simple and tasty way of using leftover tempura (batter-fried shrimp and vegetables) and rice. Serve this dish with hot soup and a colorful assortment of pickles.
Combine the stock, sugar, soy sauce and syrupy rice wine in a small saucepan and simmer, stirring, for 2–3 minutes.
Divide the rice among 4 deep bowls. If using leftover batter-fried foods, heat them first for a few minutes in a warm oven before placing a shrimp and 2 vegetable pieces over each mound of rice. If using freshly fried foods, place them directly over the rice. Pour some of the piping-hot seasoned broth over each bowl and serve immediately.
© 1986 Elizabeth Andoh. All rights reserved.