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.
En original opskrift af Forkin
- Tid i alt
- 50 min.
- Portioner
- 2
- Sværhedsgrad
- Mellem
- Pr. portion
- 1.111 kcal
Allergenoplysninger: kan indeholde krebsdyr, æg, fisk, gluten, soja, sojabønner og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
tempura
- 8 stk.shrimp, peeled, deveined, tail on
- 0,5 stk.eggplant, sliced into 1/2-inch rounds
- 0,5 stk.sweet potato, sliced into 1/4-inch rounds
- 6 stk.green bean
tempura batter
- 0,75 kopall-purpose flour
- 0,25 kopcornstarch
- 1 stk.egg yolk
- 0,75 kopice water
frying
- 3 kopvegetable oil, for frying
tendon sauce
- 3 spsk.soy sauce
- 3 spsk.mirin
- 2 spsk.sake
- 1 spsk.sugar
- 0,5 kopdashi
serving
- 2 kopsteamed rice, cooked
Udstyr
saucepan · donburi bowls · deep pot · slotted spoon · paper towels · wire rack · medium bowl · whisk · kitchen thermometer
Fremgangsmåde
Trin for trin
- 1
Prepare the tendon sauce by combining the soy sauce, mirin, sake, sugar, and dashi in a small saucepan.
Ca. 2 min.
- 2
Bring the sauce to a gentle simmer over medium heat, stirring until the sugar dissolves.
Ca. 3 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: Excess moisture can prevent the tempura batter from sticking properly.
- 5
In a medium bowl, whisk together the all-purpose flour and cornstarch.
Ca. 1 min.
- 6
In a separate bowl, lightly beat the egg yolk and then stir in the ice water.
Ca. 1 min.
Kokkens note: 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.
Ca. 1 min.
Kokkens note: 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).
Ca. 5 min.
Kokkens note: 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.
Kokkens note: This helps the batter adhere better.
- 10
Carefully place the battered items into the hot oil, frying in small batches to avoid overcrowding.
Ca. 6 min.
Kokkens note: 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.
Kokkens note: 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.
Ca. 10 min.
- 14
To serve, divide the steamed rice into two donburi bowls.
Ca. 1 min.
- 15
Arrange a selection of freshly fried tempura pieces over the rice in each bowl.
Ca. 1 min.
- 16
Drizzle the warm tendon sauce generously over the tempura and rice.
Ca. 1 min.
Kokkens note: Serve immediately for the best crispy texture.
Pr. portion
Næringsindhold
- Kalorier
- 1.111,4kcal
- Protein
- 34,1g
- Kulhydrat
- 138,6g
- Fedt
- 43,3g
- Kostfibre
- 6,7g
- Sukker
- 20,4g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.