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.
Una recepta original de Forkin
- Temps total
- 50 min
- Racions
- 2
- Dificultat
- Mitjana
- Per ració
- 1.111 kcal
Informació sobre al·lèrgens: pot contenir crustacis, ous, peix, gluten, soja i sulfits. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
tempura
- 8 ushrimp, peeled, deveined, tail on
- 0,5 ueggplant, sliced into 1/2-inch rounds
- 0,5 usweet potato, sliced into 1/4-inch rounds
- 6 ugreen bean
tempura batter
- 0,75 tassaall-purpose flour
- 0,25 tassacornstarch
- 1 uegg yolk
- 0,75 tassaice water
frying
- 3 tassavegetable oil, for frying
tendon sauce
- 3 cssoy sauce
- 3 csmirin
- 2 cssake
- 1 cssugar
- 0,5 tassadashi
serving
- 2 tassasteamed rice, cooked
Estris
saucepan · donburi bowls · deep pot · slotted spoon · paper towels · wire rack · medium bowl · whisk · kitchen thermometer
Elaboració
Pas a pas
- 1
Prepare the tendon sauce by combining the soy sauce, mirin, sake, sugar, and dashi in a small saucepan.
Uns 2 min
- 2
Bring the sauce to a gentle simmer over medium heat, stirring until the sugar dissolves.
Uns 3 min
Nota de cuina: 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.
Uns 2 min
Nota de cuina: Excess moisture can prevent the tempura batter from sticking properly.
- 5
In a medium bowl, whisk together the all-purpose flour and cornstarch.
Uns 1 min
- 6
In a separate bowl, lightly beat the egg yolk and then stir in the ice water.
Uns 1 min
Nota de cuina: 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.
Uns 1 min
Nota de cuina: 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).
Uns 5 min
Nota de cuina: 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.
Nota de cuina: This helps the batter adhere better.
- 10
Carefully place the battered items into the hot oil, frying in small batches to avoid overcrowding.
Uns 6 min
Nota de cuina: 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.
Nota de cuina: 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.
Uns 10 min
- 14
To serve, divide the steamed rice into two donburi bowls.
Uns 1 min
- 15
Arrange a selection of freshly fried tempura pieces over the rice in each bowl.
Uns 1 min
- 16
Drizzle the warm tendon sauce generously over the tempura and rice.
Uns 1 min
Nota de cuina: Serve immediately for the best crispy texture.
Per ració
Nutrició
- Calories
- 1.111,4kcal
- Proteïnes
- 34,1g
- Hidrats de carboni
- 138,6g
- Greixos
- 43,3g
- Fibra
- 6,7g
- Sucre
- 20,4g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
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.