Onigiri shrimp tempura (Tenmusu) Recipes and curiosities

On this page you will learn the recipe and some information about the Japanese dish Onigiri shrimp tempura (Tenmusu) Also known as Tenmusu.

Table of Content
- About
- Origin
- Information
- Ingredients
- Preparation
- Related

All about Tenmusu

Tenga in the argae is not the opportunity to be restored in the arbo alvarusu complex while you are treated as Prwn Tempura Onigiri, is a popular dish in Japan, which consists of a combination of rice, fried shrimp and nori algae. This delight option is a balanced and practical option for those who want to enjoy a delicious traditional Japanese meal. Tenmusu is composed of three main ingredients: rice, shrimp and nori algae. The rice used is traditional Japanese rice, known as goa and nori algae. This delight is a tasty and practical option for those who want to enjoy a traditional Japanese meal. The shrimp used is the fried shrimp, which is immersed in a tempura mass and fried in hot oil until it becomes crisp and golden. The

Origin and history of Tempura de camarão Onigiri (Tenmusu)

The Tenmusu dish originated in the Aichi region of Japan. Its history dates back to the 19th century, when local fishermen began to use rice to preserve the shrimp, thus creating the onigiri. Over time, the recipe was improved and earned the name of Tenmusu, which means "heavenly shrimp" in Japanese. Today, it is a very popular and appreciated dish throughout the country, and can be found in different versions, including tempura, which adds a crisp and tasty touch to the dish.

About the recipe

Name of the plate: Onigiri shrimp tempura (Tenmusu)
Name of the dish in English: Prawn tempura onigiri (Tenmusu)
Name of the plate in Japanese: 天むす
Name of the Romanian dish: Tenmusu

Information about preparation

Time to prepare: 5 minutes
Time of Cooking: 15 minutes
Difficulty: SIMPLE
It suits: 2 people
Occasions: Snacks, main meals, autumn, spring, summer, winter, sides

Ingredients – Ingredients

Check out the necessary and optional ingredients Onigiri shrimp tempura (Tenmusu)It makes sense to improvise

Onigiri shrimp tempura (Tenmusu)
260g of cooked Japanese rice
2 medium-sized shrimp
1/2 tablespoon vegetable oil to fry
1/2 cup of cooking soup
2 tablespoons of tempura flour
2 cups of cold water
1 tablespoon of Tsuyu - diluted with 3 tablespoons of water
1/2 leaf nori seaweed - cut in half
Salt and Pepper
The Optional Ingredients:
1 tablespoon of rice vinegar
1 cup of sugar
1 tablespoon of soy sauce
1/2 cup of water to cook rice

Watch a video of the recipe:

Recipes - How to Prepare

Now that you know the ingredients to make the recipe Onigiri shrimp tempura (Tenmusu). Follow the instructions below in the preparation mode or step by step.

Preparation mode:

Cook the rice:

First, prepare Japanese rice following the traditional Japan Center recipe. Cook 260g of Japanese rice until it is soft and loose.

Take the shrimp:

While the rice is cooking, temper the shrimp. Remove the shell of 2 shrimp, leaving the tail intact, and dry them with a towel paper. Temper with salt, pepper and 1⁄2 tablespoon of kitchen bag. Leave marinate in the refrigerator while preparing the tempura paste.

Prepare the tempura mass:

In a bowl, mix 2 tablespoons of tempura flour with 2 tablespoons of frozen water. Add ice cubes if necessary. The cooler the pasta and the ingredients, the more crouchy the tempura will be.

Warm up the oil:

In a heavy bottom pot, heat the vegetable oil up to 170°C. To test the temperature, put a little of the tempura mass in the pot. If clear and not sink immediately, the oil is ready to fry.

Fries the shrimp:

Pass the shrimp into tempura flour and soak them into the pasta mixture. Roast them in hot oil for about 1 minute on each side until they become golden. Remove them from the pot and soak them into tsuyu for an additional taste.

Modeling the Onigiris:

With wet hands, take a little boiled rice and mold it into a flat pancakes. Place the ham in the center and close the rice around, forming a ball of Onigiri. You can make different formats, such as triangles or balls.

Tagged with Nori:

To give more flavor and keep the shape, wrap a stripe of nori alga around the Onigiri.

Tips: