Tenmusu

Name: Tenmusu
Yield: Makes 8
Cuisine: Japanese
Ingredients: Baking powder ½ tsp; Plain (all-purpose) flour 50 g (1⅔ oz); Ice cubes 2; Sake 2 Tbsp; Mirin 3 Tbsp; Sugar 2 tsp; Japanese soy sauce (shoyu) 6 Tbsp; Japanese soy sauce (shoyu) 6 Tbsp; Bonito flakes 3 g (1/10 oz); Water 80 g (3 oz); Sake 1 Tbsp; Medium prawns (shrimps) 8; Medium prawns (shrimps) 8; Vegetable oil for deep-frying; Cooked Japanese short grain rice 480 g (17 oz); Salt 1 tsp; Nori seaweed sheets 8

Preparation info

Makes
8

Difficulty
Easy

Appears in

Onigiri

By Sanae Inada

Published 2018

About

Tenmusu originated from the Mie prefecture located in central Japan but is now considered a speciality of Nagoya city. Ten is from tenpura and musu is from omusubi. You can also use leftover tempura in this recipe.

Ingredients

Medium prawns (shrimps) 8
Vegetable oil for deep-frying
Cooked Japanese short grain rice 480

Asia
Japan
Nagoya
Snack
Fish course
Pescatarian
Summer
Leftovers
Breakfast

Method

Prepare seasoning first. Combine sake and mirin in a small pan and bring to the boil. Add sugar, soy sauce and bonito flakes and remove from heat.
Prepare prawns. Remove shells and heads but leave the tails intact, then devein. Pat prawns dry with kitchen towels.
Prepare tempura batter. Combine water, sake, ice cubes, flour and baking powder in a bo