Shrimp and Vegetable Tempura Donburi (Tendon)
Tendon is a classic Japanese dish featuring crispy tempura served over a bed of steamed rice, drizzled with a savory-sweet sauce. This recipe includes shrimp and a variety of vegetables for a satisfying meal. The light, airy batter makes for perfectly fried morsels.
وصفة أصلية من Forkin
- الوقت الإجمالي
- 55 د
- عدد الحصص
- 4
- الصعوبة
- متوسطة
- لكل حصة
- 1,014 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
- 340 gshrimp, peeled, deveined, tail on
- 1 قطعةeggplant, sliced into 1/2-inch rounds
- 1 قطعةsweet potato, peeled, sliced into 1/4-inch rounds
- 100 ggreen bean, trimmed
tempura batter
- 1 كوبall-purpose flour, for dredging
- 1.5 كوبice water, very cold
- 1 قطعةegg yolk
- 1 كوبall-purpose flour, for batter
tendon sauce
- 0.5 كوبsoy sauce
- 0.5 كوبmirin
- 0.25 كوبsake
- 2 ملعقة كبيرةsugar
- 0.5 كوبdashi stock
serving
- 4 كوبsteamed rice, cooked
المكوّنات
- 4 كوبvegetable oil, for frying
الأدوات
thermometer · slotted spoon · large pot · wire rack · mixing bowls · whisk
طريقة التحضير
خطوة بخطوة
- 1
Prepare the vegetables for tempura: slice the eggplant and sweet potato, and trim the green beans.
حوالي 10 د
- 2
Pat the shrimp and prepared vegetables very dry with paper towels. This helps the batter adhere better.
حوالي 5 د
- 3
In a medium saucepan, combine the soy sauce, mirin, sake, sugar, and dashi stock for the tendon sauce. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and set aside.
حوالي 5 د
ملاحظة الطاهي: Do not boil the sauce; just gently simmer to combine flavors.
- 4
Heat the vegetable oil in a large deep pot or Dutch oven to 170-180°C (340-350°F). Use a thermometer to monitor the temperature.
حوالي 5 د
ملاحظة الطاهي: Maintaining a consistent oil temperature is key to crispy tempura.
- 5
While the oil heats, prepare the tempura batter. In a large bowl, whisk together the ice water and egg yolk until just combined.
حوالي 2 د
- 6
Sift the batter flour into the wet ingredients. Mix briefly with chopsticks or a fork until just combined; it's okay if there are lumps. Do not overmix.
حوالي 1 د
ملاحظة الطاهي: Overmixing develops gluten, leading to a tough, bready tempura.
- 7
Lightly dust the shrimp and vegetables with the dredging flour.
حوالي 2 د
- 8
Dip a few pieces of shrimp or vegetables into the batter, letting excess drip off. Fry in the hot oil in small batches to avoid overcrowding the pot.
حوالي 8 د
ملاحظة الطاهي: Fry until golden brown and crispy, about 2-3 minutes per batch, turning as needed.
- 9
Remove the fried tempura with a slotted spoon or spider and place on a wire rack set over paper towels to drain excess oil. Season lightly with salt if desired.
حوالي 2 د
ملاحظة الطاهي: Keep the fried tempura warm in a low oven while you fry the remaining batches.
- 10
Assemble the Tendon: Fill individual serving bowls with steamed rice. Arrange a selection of tempura pieces over the rice.
حوالي 2 د
- 11
Drizzle the warm tendon sauce generously over the tempura and rice before serving immediately.
حوالي 1 د
لكل حصة
القيم الغذائية
- السعرات الحرارية
- 1,014.2kcal
- البروتين
- 36.1g
- الكربوهيدرات
- 139g
- الدهون
- 30.6g
- الألياف
- 6.6g
- السكر
- 22.9g
تقديرات محسوبة من كميات مكوّنات الوصفة. قد تختلف القيم باختلاف العلامات التجارية والبدائل.
حافظ على جودتها
Store leftover tempura and sauce separately in airtight containers in the refrigerator.
Reheat tempura in an oven or air fryer to restore crispiness; reheat sauce gently on the stovetop.