Classic Tendon Bowl
Tendon, short for tempura donburi, features an assortment of crispy tempura pieces served over a bed of steamed rice. This recipe includes classic shrimp and vegetable tempura drizzled with a savory-sweet sauce.
وصفة أصلية من Forkin
- الوقت الإجمالي
- 50 د
- عدد الحصص
- 2
- الصعوبة
- متوسطة
- لكل حصة
- 1,111 kcal
معلومات مسببات الحساسية: قد تحتوي على قشريات وبيض وسمك وغلوتين وصويا وفول الصويا وكبريتيت. تحقّق دائمًا من عبوات المكوّنات إذا كنت تعاني حساسية.
تحضير المكوّنات
المكوّنات
tempura
- 8 قطعةshrimp, peeled, deveined, tail on
- 0.5 قطعةeggplant, sliced into 1/2-inch rounds
- 0.5 قطعةsweet potato, sliced into 1/4-inch rounds
- 6 قطعةgreen bean
tempura batter
- 0.75 كوبall-purpose flour
- 0.25 كوبcornstarch
- 1 قطعةegg yolk
- 0.75 كوبice water
frying
- 3 كوبvegetable oil, for frying
tendon sauce
- 3 ملعقة كبيرةsoy sauce
- 3 ملعقة كبيرةmirin
- 2 ملعقة كبيرةsake
- 1 ملعقة كبيرةsugar
- 0.5 كوبdashi
serving
- 2 كوبsteamed rice, cooked
الأدوات
saucepan · donburi bowls · deep pot · slotted spoon · paper towels · wire rack · medium bowl · whisk · kitchen thermometer
طريقة التحضير
خطوة بخطوة
- 1
Prepare the tendon sauce by combining the soy sauce, mirin, sake, sugar, and dashi in a small saucepan.
حوالي 2 د
- 2
Bring the sauce to a gentle simmer over medium heat, stirring until the sugar dissolves.
حوالي 3 د
ملاحظة الطاهي: Do not boil the sauce vigorously.
- 3
Remove the sauce from heat and set aside.
- 4
Pat the shrimp and prepared vegetables very dry with paper towels.
حوالي 2 د
ملاحظة الطاهي: Excess moisture can prevent the tempura batter from sticking properly.
- 5
In a medium bowl, whisk together the all-purpose flour and cornstarch.
حوالي 1 د
- 6
In a separate bowl, lightly beat the egg yolk and then stir in the ice water.
حوالي 1 د
ملاحظة الطاهي: Keep the water as cold as possible; this helps create a crispier tempura.
- 7
Pour the wet ingredients into the dry ingredients and mix sparingly with chopsticks or a fork until just combined; a few lumps are desirable.
حوالي 1 د
ملاحظة الطاهي: Overmixing will develop gluten and make the tempura less crispy.
- 8
Heat the vegetable oil in a large, deep pot or Dutch oven to 170°C (340°F).
حوالي 5 د
ملاحظة الطاهي: Use a thermometer to ensure the oil maintains a consistent temperature.
- 9
Lightly dust a few pieces of shrimp or vegetables with a small amount of extra all-purpose flour before dipping them into the tempura batter.
ملاحظة الطاهي: This helps the batter adhere better.
- 10
Carefully place the battered items into the hot oil, frying in small batches to avoid overcrowding.
حوالي 6 د
ملاحظة الطاهي: Overcrowding lowers the oil temperature and results in soggy tempura.
- 11
Fry each batch for 2-3 minutes, turning occasionally, until golden brown and crispy.
ملاحظة الطاهي: Adjust cooking time based on the size of the tempura pieces.
- 12
Remove the cooked tempura with a slotted spoon or spider and transfer to a wire rack lined with paper towels to drain excess oil.
- 13
Repeat with the remaining shrimp and vegetables.
حوالي 10 د
- 14
To serve, divide the steamed rice into two donburi bowls.
حوالي 1 د
- 15
Arrange a selection of freshly fried tempura pieces over the rice in each bowl.
حوالي 1 د
- 16
Drizzle the warm tendon sauce generously over the tempura and rice.
حوالي 1 د
ملاحظة الطاهي: Serve immediately for the best crispy texture.
لكل حصة
القيم الغذائية
- السعرات الحرارية
- 1,111.4kcal
- البروتين
- 34.1g
- الكربوهيدرات
- 138.6g
- الدهون
- 43.3g
- الألياف
- 6.7g
- السكر
- 20.4g
تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.
حافظ على جودتها
Store leftover tempura and rice separately in airtight containers in the refrigerator.
Reheat tempura in an air fryer or oven at 180°C (350°F) for 5-7 minutes until crispy. Reheat rice in the microwave.