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.
Πρωτότυπη συνταγή από Forkin
- Συνολικός χρόνος
- 55 λ.
- Μερίδες
- 4
- Δυσκολία
- Μέτρια
- Ανά μερίδα
- 1.014 kcal
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Προετοιμασία
Υλικά
tempura
- 340 gshrimp, peeled, deveined, tail on
- 1 τεμ.eggplant, sliced into 1/2-inch rounds
- 1 τεμ.sweet potato, peeled, sliced into 1/4-inch rounds
- 100 ggreen bean, trimmed
tempura batter
- 1 φλιτζάνιall-purpose flour, for dredging
- 1,5 φλιτζάνιice water, very cold
- 1 τεμ.egg yolk
- 1 φλιτζάνιall-purpose flour, for batter
tendon sauce
- 0,5 φλιτζάνιsoy sauce
- 0,5 φλιτζάνιmirin
- 0,25 φλιτζάνιsake
- 2 κ.σ.sugar
- 0,5 φλιτζάνιdashi stock
serving
- 4 φλιτζάνιsteamed rice, cooked
Υλικά
- 4 φλιτζάνιvegetable oil, for frying
Εξοπλισμός
thermometer · slotted spoon · large pot · wire rack · mixing bowls · whisk
Η μέθοδος
Βήμα προς βήμα
- 1
Prepare the vegetables for tempura: slice the eggplant and sweet potato, and trim the green beans.
Περίπου 10 λ.
- 2
Pat the shrimp and prepared vegetables very dry with paper towels. This helps the batter adhere better.
Περίπου 5 λ.
- 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.
Περίπου 5 λ.
Σημείωση του μάγειρα: 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.
Περίπου 5 λ.
Σημείωση του μάγειρα: 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.
Περίπου 2 λ.
- 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.
Περίπου 1 λ.
Σημείωση του μάγειρα: Overmixing develops gluten, leading to a tough, bready tempura.
- 7
Lightly dust the shrimp and vegetables with the dredging flour.
Περίπου 2 λ.
- 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.
Περίπου 8 λ.
Σημείωση του μάγειρα: 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.
Περίπου 2 λ.
Σημείωση του μάγειρα: 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.
Περίπου 2 λ.
- 11
Drizzle the warm tendon sauce generously over the tempura and rice before serving immediately.
Περίπου 1 λ.
Ανά μερίδα
Διατροφικά στοιχεία
- Θερμίδες
- 1.014,2kcal
- Πρωτεΐνη
- 36,1g
- Υδατάνθρακες
- 139g
- Λιπαρά
- 30,6g
- Φυτικές ίνες
- 6,6g
- Σάκχαρα
- 22,9g
Εκτίμηση με βάση τις ποσότητες των υλικών της συνταγής. Οι τιμές μπορεί να διαφέρουν ανάλογα με τις μάρκες και τις αντικαταστάσεις.
Διατηρήστε το σωστά
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.