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.
Una recepta original de Forkin
- Temps total
- 55 min
- Racions
- 4
- Dificultat
- Mitjana
- Per ració
- 1.014 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
- 340 gshrimp, peeled, deveined, tail on
- 1 ueggplant, sliced into 1/2-inch rounds
- 1 usweet potato, peeled, sliced into 1/4-inch rounds
- 100 ggreen bean, trimmed
tempura batter
- 1 tassaall-purpose flour, for dredging
- 1,5 tassaice water, very cold
- 1 uegg yolk
- 1 tassaall-purpose flour, for batter
tendon sauce
- 0,5 tassasoy sauce
- 0,5 tassamirin
- 0,25 tassasake
- 2 cssugar
- 0,5 tassadashi stock
serving
- 4 tassasteamed rice, cooked
Llista d’ingredients
- 4 tassavegetable oil, for frying
Estris
thermometer · slotted spoon · large pot · wire rack · mixing bowls · whisk
Elaboració
Pas a pas
- 1
Prepare the vegetables for tempura: slice the eggplant and sweet potato, and trim the green beans.
Uns 10 min
- 2
Pat the shrimp and prepared vegetables very dry with paper towels. This helps the batter adhere better.
Uns 5 min
- 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.
Uns 5 min
Nota de cuina: 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.
Uns 5 min
Nota de cuina: 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.
Uns 2 min
- 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.
Uns 1 min
Nota de cuina: Overmixing develops gluten, leading to a tough, bready tempura.
- 7
Lightly dust the shrimp and vegetables with the dredging flour.
Uns 2 min
- 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.
Uns 8 min
Nota de cuina: 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.
Uns 2 min
Nota de cuina: 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.
Uns 2 min
- 11
Drizzle the warm tendon sauce generously over the tempura and rice before serving immediately.
Uns 1 min
Per ració
Nutrició
- Calories
- 1.014,2kcal
- Proteïnes
- 36,1g
- Hidrats de carboni
- 139g
- Greixos
- 30,6g
- Fibra
- 6,6g
- Sucre
- 22,9g
Estimació basada en les quantitats dels ingredients. Els valors poden variar segons les marques i les substitucions.
Conservació
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.