Main Course

Classic Tendon Bowl

Name: Classic Tendon Bowl
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 2人分
Cuisine: japanese
Ingredients: 8 個 shrimp peeled, deveined, tail on; 0.5 個 eggplant sliced into 1/2-inch rounds; 0.5 個 sweet potato sliced into 1/4-inch rounds; 6 個 green bean; 0.75 カップ all-purpose flour; 0.25 カップ cornstarch; 1 個 egg yolk; 0.75 カップ ice water; 3 カップ vegetable oil for frying; 3 大さじ soy sauce; 3 大さじ mirin; 2 大さじ sake; 1 大さじ sugar; 0.5 カップ dashi; 2 カップ steamed rice cooked

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.

Forkinによるオリジナルレシピ

合計時間: 50 分
人数: 2
難易度: 普通
1人分: 1,111 kcal

アレルゲン情報： 甲殻類、卵、魚、グルテン、大豆、亜硫酸塩を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

tempura

8 個shrimp, peeled, deveined, tail on
0.5 個eggplant, sliced into 1/2-inch rounds
0.5 個sweet potato, sliced into 1/4-inch rounds
6 個green bean

tempura batter

0.75 カップall-purpose flour
0.25 カップcornstarch
1 個egg yolk
0.75 カップice water

frying

3 カップvegetable oil, for frying

tendon sauce

3 大さじsoy sauce
3 大さじmirin
2 大さじsake
1 大さじsugar
0.5 カップdashi

serving

2 カップsteamed rice, cooked

調理器具

saucepan · donburi bowls · deep pot · slotted spoon · paper towels · wire rack · medium bowl · whisk · kitchen thermometer

作り方

手順

1
Prepare the tendon sauce by combining the soy sauce, mirin, sake, sugar, and dashi in a small saucepan.
約2 分
2
Bring the sauce to a gentle simmer over medium heat, stirring until the sugar dissolves.
約3 分
調理のヒント： 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.
約2 分
調理のヒント： Excess moisture can prevent the tempura batter from sticking properly.
5
In a medium bowl, whisk together the all-purpose flour and cornstarch.
約1 分
6
In a separate bowl, lightly beat the egg yolk and then stir in the ice water.
約1 分
調理のヒント： 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.
約1 分
調理のヒント： 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).
約5 分
調理のヒント： 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.
調理のヒント： This helps the batter adhere better.
10
Carefully place the battered items into the hot oil, frying in small batches to avoid overcrowding.
約6 分
調理のヒント： 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.
調理のヒント： 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.
約10 分
14
To serve, divide the steamed rice into two donburi bowls.
約1 分
15
Arrange a selection of freshly fried tempura pieces over the rice in each bowl.
約1 分
16
Drizzle the warm tendon sauce generously over the tempura and rice.
約1 分
調理のヒント： Serve immediately for the best crispy texture.

1人分

栄養情報

70%スコア

カロリー: 1,111.4kcal
たんぱく質: 34.1g
炭水化物: 138.6g
脂質: 43.3g
食物繊維: 6.7g
糖類: 20.4g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover tempura and rice separately in airtight containers in the refrigerator.

温め直し

Reheat tempura in an air fryer or oven at 180°C (350°F) for 5-7 minutes until crispy. Reheat rice in the microwave.