Main Course

Shrimp and Vegetable Tempura Donburi (Tendon)

Name: Shrimp and Vegetable Tempura Donburi (Tendon)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4人分
Cuisine: japanese
Ingredients: 340 g shrimp peeled, deveined, tail on; 1 個 eggplant sliced into 1/2-inch rounds; 1 個 sweet potato peeled, sliced into 1/4-inch rounds; 100 g green bean trimmed; 1 カップ all-purpose flour for dredging; 1.5 カップ ice water very cold; 1 個 egg yolk; 1 カップ all-purpose flour for batter; 0.5 カップ soy sauce; 0.5 カップ mirin; 0.25 カップ sake; 2 大さじ sugar; 0.5 カップ dashi stock; 4 カップ steamed rice cooked; 4 カップ vegetable oil for frying

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.

Forkinによるオリジナルレシピ

合計時間: 55 分
人数: 4
難易度: 普通
1人分: 1,014 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

340 gshrimp, peeled, deveined, tail on
1 個eggplant, sliced into 1/2-inch rounds
1 個sweet potato, peeled, sliced into 1/4-inch rounds
100 ggreen bean, trimmed

tempura batter

1 カップall-purpose flour, for dredging
1.5 カップice water, very cold
1 個egg yolk
1 カップall-purpose flour, for batter

tendon sauce

0.5 カップsoy sauce
0.5 カップmirin
0.25 カップsake
2 大さじsugar
0.5 カップdashi stock

serving

4 カップsteamed rice, cooked

材料

4 カップvegetable oil, for frying

調理器具

thermometer · slotted spoon · large pot · wire rack · mixing bowls · whisk

作り方

手順

1
Prepare the vegetables for tempura: slice the eggplant and sweet potato, and trim the green beans.
約10 分
2
Pat the shrimp and prepared vegetables very dry with paper towels. This helps the batter adhere better.
約5 分
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.
約5 分
調理のヒント： 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.
約5 分
調理のヒント： 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.
約2 分
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.
約1 分
調理のヒント： Overmixing develops gluten, leading to a tough, bready tempura.
7
Lightly dust the shrimp and vegetables with the dredging flour.
約2 分
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.
約8 分
調理のヒント： 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.
約2 分
調理のヒント： 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.
約2 分
11
Drizzle the warm tendon sauce generously over the tempura and rice before serving immediately.
約1 分

1人分

栄養情報

68%スコア

カロリー: 1,014.2kcal
たんぱく質: 36.1g
炭水化物: 139g
脂質: 30.6g
食物繊維: 6.6g
糖類: 22.9g

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 sauce separately in airtight containers in the refrigerator.

温め直し

Reheat tempura in an oven or air fryer to restore crispiness; reheat sauce gently on the stovetop.