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.
Оригинална рецепта от Forkin
- Общо време
- 55 мин
- Порции
- 4
- Трудност
- Средна
- На порция
- 1014 kcal
Информация за алергени: може да съдържа ракообразни, яйца, риба, глутен, соя и сулфити. Ако имате алергия, винаги проверявайте опаковките на съставките.
Подготовка
Съставки
tempura
- 340 gshrimp, peeled, deveined, tail on
- 1 бр.eggplant, sliced into 1/2-inch rounds
- 1 бр.sweet potato, peeled, sliced into 1/4-inch rounds
- 100 ggreen bean, trimmed
tempura batter
- 1 чашаall-purpose flour, for dredging
- 1,5 чашаice water, very cold
- 1 бр.egg yolk
- 1 чашаall-purpose flour, for batter
tendon sauce
- 0,5 чашаsoy sauce
- 0,5 чашаmirin
- 0,25 чашаsake
- 2 с.л.sugar
- 0,5 чашаdashi stock
serving
- 4 чашаsteamed rice, cooked
Съставки
- 4 чашаvegetable oil, for frying
Оборудване
thermometer · slotted spoon · large pot · wire rack · mixing bowls · whisk
Начин на приготвяне
Стъпка по стъпка
- 1
Prepare the vegetables for tempura: slice the eggplant and sweet potato, and trim the green beans.
Около 10 мин
- 2
Pat the shrimp and prepared vegetables very dry with paper towels. This helps the batter adhere better.
Около 5 мин
- 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.
Около 5 мин
Бележка на готвача: 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.
Около 5 мин
Бележка на готвача: 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.
Около 2 мин
- 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.
Около 1 мин
Бележка на готвача: Overmixing develops gluten, leading to a tough, bready tempura.
- 7
Lightly dust the shrimp and vegetables with the dredging flour.
Около 2 мин
- 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.
Около 8 мин
Бележка на готвача: 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.
Около 2 мин
Бележка на готвача: 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.
Около 2 мин
- 11
Drizzle the warm tendon sauce generously over the tempura and rice before serving immediately.
Около 1 мин
На порция
Хранителни стойности
- Калории
- 1014,2kcal
- Белтъчини
- 36,1g
- Въглехидрати
- 139g
- Мазнини
- 30,6g
- Фибри
- 6,6g
- Захари
- 22,9g
Приблизителни стойности според количествата на съставките в рецептата. Те могат да варират според марките и замените.
Съхранете го добре
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.