Onion Tempura Rice Bowl

Onions that circulate during the spring called "new onions" are perfectly sweet on their own, but you can deep-fry them into tempura to bring out even more sweetness!

Onion Tempura Rice Bowl
Photographed by TERUO UKITA

Recipe by
Chizuru Ohara



Rice & Noodles




Calorie count is per serving.

Ingredients (Serves 2)

  • 1 new onion
  • 4 green beans
  • [Dashi sauce]

    • 50 ml dashi
    • 1 1/3 tbsp mirin
    • 1 tbsp usukuchi soy sauce
  • 300 g cooked rice (hot)
  • Flour
  • Oil for deep frying
  • A pinch of salt



Cut the onion along the grain in half, then into 1.5 cm wedges. Place in a bowl and coat with 1 tbsp of flour. Combine 4 tbsp of water with 2 tbsp of flour and add to the onions. Mix together.


Tilt the bowl and stir with big strokes to evenly coat the onions.


Heat the oil to 180 °C. With a large spoon, scoop up 1/6 of the onion batter at a time and drop into the oil. Deep-fry for around 90 seconds, then remove and drain. Deep-fry the green beans as they are for about 30 seconds. Drain and lightly sprinkle with salt.


Add the [Dashi sauce] ingredients to a small pot and place over medium heat to burn off the alcohol.


Place the rice in individual bowls and drizzle with the [Dashi sauce]. Top equally with the onion tempura and green beans, then drizzle with more of the sauce.