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.
En original opskrift af Forkin
- Tid i alt
- 55 min.
- Portioner
- 4
- Sværhedsgrad
- Mellem
- Pr. portion
- 1.014 kcal
Allergenoplysninger: kan indeholde krebsdyr, æg, fisk, gluten, soja, sojabønner og sulfitter. Kontrollér altid ingrediensernes emballage, hvis du har allergi.
Klargøring
Ingredienser
tempura
- 340 gshrimp, peeled, deveined, tail on
- 1 stk.eggplant, sliced into 1/2-inch rounds
- 1 stk.sweet potato, peeled, sliced into 1/4-inch rounds
- 100 ggreen bean, trimmed
tempura batter
- 1 kopall-purpose flour, for dredging
- 1,5 kopice water, very cold
- 1 stk.egg yolk
- 1 kopall-purpose flour, for batter
tendon sauce
- 0,5 kopsoy sauce
- 0,5 kopmirin
- 0,25 kopsake
- 2 spsk.sugar
- 0,5 kopdashi stock
serving
- 4 kopsteamed rice, cooked
Ingredienser
- 4 kopvegetable oil, for frying
Udstyr
thermometer · slotted spoon · large pot · wire rack · mixing bowls · whisk
Fremgangsmåde
Trin for trin
- 1
Prepare the vegetables for tempura: slice the eggplant and sweet potato, and trim the green beans.
Ca. 10 min.
- 2
Pat the shrimp and prepared vegetables very dry with paper towels. This helps the batter adhere better.
Ca. 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 5 min.
Kokkens note: 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.
Ca. 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.
Ca. 1 min.
Kokkens note: Overmixing develops gluten, leading to a tough, bready tempura.
- 7
Lightly dust the shrimp and vegetables with the dredging flour.
Ca. 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.
Ca. 8 min.
Kokkens note: 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.
Ca. 2 min.
Kokkens note: 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.
Ca. 2 min.
- 11
Drizzle the warm tendon sauce generously over the tempura and rice before serving immediately.
Ca. 1 min.
Pr. portion
Næringsindhold
- Kalorier
- 1.014,2kcal
- Protein
- 36,1g
- Kulhydrat
- 139g
- Fedt
- 30,6g
- Kostfibre
- 6,6g
- Sukker
- 22,9g
Beregnet ud fra ingrediensmængderne i opskriften. Værdierne kan variere afhængigt af mærker og udskiftninger.
Bevar den gode smag
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.