Classic Tendon Bowl

Προετοιμασία

Υλικά

Η μέθοδος

Βήμα προς βήμα

1. 1

   Prepare the tendon sauce by combining the soy sauce, mirin, sake, sugar, and dashi in a small saucepan.

   Περίπου 2 λ.

2. 2

   Bring the sauce to a gentle simmer over medium heat, stirring until the sugar dissolves.

   Περίπου 3 λ.

   Σημείωση του μάγειρα: Do not boil the sauce vigorously.

3. 3

   Remove the sauce from heat and set aside.

4. 4

   Pat the shrimp and prepared vegetables very dry with paper towels.

   Περίπου 2 λ.

   Σημείωση του μάγειρα: Excess moisture can prevent the tempura batter from sticking properly.

5. 5

   In a medium bowl, whisk together the all-purpose flour and cornstarch.

   Περίπου 1 λ.

6. 6

   In a separate bowl, lightly beat the egg yolk and then stir in the ice water.

   Περίπου 1 λ.

   Σημείωση του μάγειρα: Keep the water as cold as possible; this helps create a crispier tempura.

7. 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.

   Περίπου 1 λ.

   Σημείωση του μάγειρα: Overmixing will develop gluten and make the tempura less crispy.

8. 8

   Heat the vegetable oil in a large, deep pot or Dutch oven to 170°C (340°F).

   Περίπου 5 λ.

   Σημείωση του μάγειρα: Use a thermometer to ensure the oil maintains a consistent temperature.

9. 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.

   Σημείωση του μάγειρα: This helps the batter adhere better.

10. 10

    Carefully place the battered items into the hot oil, frying in small batches to avoid overcrowding.

    Περίπου 6 λ.

    Σημείωση του μάγειρα: Overcrowding lowers the oil temperature and results in soggy tempura.

11. 11

    Fry each batch for 2-3 minutes, turning occasionally, until golden brown and crispy.

    Σημείωση του μάγειρα: Adjust cooking time based on the size of the tempura pieces.

12. 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. 13

    Repeat with the remaining shrimp and vegetables.

    Περίπου 10 λ.

14. 14

    To serve, divide the steamed rice into two donburi bowls.

    Περίπου 1 λ.

15. 15

    Arrange a selection of freshly fried tempura pieces over the rice in each bowl.

    Περίπου 1 λ.

16. 16

    Drizzle the warm tendon sauce generously over the tempura and rice.

    Περίπου 1 λ.

    Σημείωση του μάγειρα: Serve immediately for the best crispy texture.