Tempura Rice Bowl with Leftover Tempura

• 2 pieces Kakiage fritters (or tempura)
• 150 ml Water
• 1 tsp Sugar
• 3 tbsp Soy sauce
• 1 tbsp Mirin
• 1 Egg
• 1 as much (to taste) Plain cooked rice

1. In a pot, bring the ingredients to a boil.
2. Add the kakiage/tempura and simmer for 2-3 minutes.
3. While the pan simmers, beat an egg and serve the rice in a large bowl.
4. When the kakiage or tempura have absorbed the simmering sauce, add the beaten egg, cover with a lid and simmer until the eggs are cooked to your preferene, and turn off the heat.
5. Carefully (since it falls apart easily) transfer the tempura-egg mixture onto the rice using a spatula or rice paddle.
6. Sprinkle with nori seaweed if you have some.
7. Done!

fritters, water, sugar, soy sauce, mirin, egg, much

Taken from cookpad.com/us/recipes/174030-tempura-rice-bowl-with-leftover-tempura (may not work)