Leftover Seafood Pancakes on Rice


Preparation info

  • Difficulty


  • Serves


Appears in

An Ocean of Flavor: The Japanese Way with Fish and Seafood

An Ocean of Flavor

By Elizabeth Andoh

Published 1988

  • About

Although tempura is probably tastiest when freshly made and piping hot, serving it over rice with a sauce certainly makes terrific-tasting leftovers! Use either the Mixed Fry of Shrimp and Smelts or the Lacy Seafood Pancakes to make this filling meal-in-a-bowl.



  • ½ cup dashi (basic sea stock) or water
  • 2 tablespoons soy sauce
  • 2 tablespoons mirin (syrupy rice wine)
  • 1 packet (5 grams) katsuo bushi (dried bonito flakes)


  1. Heat the already cooked tempura or kaki agé pancakes in a low (300-degree) oven for 5 minutes.
  2. If the rice is not piping hot, reheat it in a microwave oven: It’s simplest to use microwave-safe individual deep bowls for serving the final dish. Fill each of the four bowls with a cup of rice. Cover each bowl with clear plastic wrap, and use a toothpick to poke several holes in the wrap to vent steam. Cook the rice on medium (about 490 watts) for 1½ minutes.
  3. If you don’t have a microwave, reheat your rice in the top of a covered double boiler.
  4. In a small saucepan, combine the stock or water and the soy sauce and syrupy rice wine. Stir and simmer for 2-3 minutes, then remove the pan from the heat. Sprinkle the fish flakes over the sauce, and let them steep for 3 minutes. Strain the sauce.
  5. To serve, place one or two pieces of warm tempura or kaki agé pancakes on top of each bowl of hot rice. Pour a few tablespoons of sauce over each portion.