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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 55 min
- Porcije
- 4
- Težina
- Srednje
- Po porciji
- 1.014 kcal
Informacije o alergenima: može sadržavati rakovi, jaja, riba, gluten, soja i sulfiti. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
tempura
- 340 gshrimp, peeled, deveined, tail on
- 1 komeggplant, sliced into 1/2-inch rounds
- 1 komsweet potato, peeled, sliced into 1/4-inch rounds
- 100 ggreen bean, trimmed
tempura batter
- 1 šalicaall-purpose flour, for dredging
- 1,5 šalicaice water, very cold
- 1 komegg yolk
- 1 šalicaall-purpose flour, for batter
tendon sauce
- 0,5 šalicasoy sauce
- 0,5 šalicamirin
- 0,25 šalicasake
- 2 žlicasugar
- 0,5 šalicadashi stock
serving
- 4 šalicasteamed rice, cooked
Sastojci
- 4 šalicavegetable oil, for frying
Oprema
thermometer · slotted spoon · large pot · wire rack · mixing bowls · whisk
Postupak
Korak po korak
- 1
Prepare the vegetables for tempura: slice the eggplant and sweet potato, and trim the green beans.
Oko 10 min
- 2
Pat the shrimp and prepared vegetables very dry with paper towels. This helps the batter adhere better.
Oko 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.
Oko 5 min
Napomena kuhara: 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.
Oko 5 min
Napomena kuhara: 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.
Oko 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.
Oko 1 min
Napomena kuhara: Overmixing develops gluten, leading to a tough, bready tempura.
- 7
Lightly dust the shrimp and vegetables with the dredging flour.
Oko 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.
Oko 8 min
Napomena kuhara: 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.
Oko 2 min
Napomena kuhara: 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.
Oko 2 min
- 11
Drizzle the warm tendon sauce generously over the tempura and rice before serving immediately.
Oko 1 min
Po porciji
Nutritivne vrijednosti
- Kalorije
- 1.014,2kcal
- Bjelančevine
- 36,1g
- Ugljikohidrati
- 139g
- Masti
- 30,6g
- Vlakna
- 6,6g
- Šećeri
- 22,9g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
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.