Classic Tendon Bowl
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.
Een origineel recept van Forkin
- Totale tijd
- 50 min
- Porties
- 2
- Moeilijkheid
- Gemiddeld
- Per portie
- 1.111 kcal
Allergeneninformatie: kan kreeftachtigen, eieren, vis, gluten, soja en sulfieten bevatten. Controleer bij een allergie altijd de verpakking van de ingrediënten.
Mise-en-place
Ingrediënten
tempura
- 8 stshrimp, peeled, deveined, tail on
- 0,5 steggplant, sliced into 1/2-inch rounds
- 0,5 stsweet potato, sliced into 1/4-inch rounds
- 6 stgreen bean
tempura batter
- 0,75 kopjeall-purpose flour
- 0,25 kopjecornstarch
- 1 stegg yolk
- 0,75 kopjeice water
frying
- 3 kopjevegetable oil, for frying
tendon sauce
- 3 elsoy sauce
- 3 elmirin
- 2 elsake
- 1 elsugar
- 0,5 kopjedashi
serving
- 2 kopjesteamed rice, cooked
Keukengerei
saucepan · donburi bowls · deep pot · slotted spoon · paper towels · wire rack · medium bowl · whisk · kitchen thermometer
De bereidingswijze
Stap voor stap
- 1
Prepare the tendon sauce by combining the soy sauce, mirin, sake, sugar, and dashi in a small saucepan.
Ongeveer 2 min
- 2
Bring the sauce to a gentle simmer over medium heat, stirring until the sugar dissolves.
Ongeveer 3 min
Tip van de kok: 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.
Ongeveer 2 min
Tip van de kok: Excess moisture can prevent the tempura batter from sticking properly.
- 5
In a medium bowl, whisk together the all-purpose flour and cornstarch.
Ongeveer 1 min
- 6
In a separate bowl, lightly beat the egg yolk and then stir in the ice water.
Ongeveer 1 min
Tip van de kok: 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.
Ongeveer 1 min
Tip van de kok: 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).
Ongeveer 5 min
Tip van de kok: 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.
Tip van de kok: This helps the batter adhere better.
- 10
Carefully place the battered items into the hot oil, frying in small batches to avoid overcrowding.
Ongeveer 6 min
Tip van de kok: 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.
Tip van de kok: 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.
Ongeveer 10 min
- 14
To serve, divide the steamed rice into two donburi bowls.
Ongeveer 1 min
- 15
Arrange a selection of freshly fried tempura pieces over the rice in each bowl.
Ongeveer 1 min
- 16
Drizzle the warm tendon sauce generously over the tempura and rice.
Ongeveer 1 min
Tip van de kok: Serve immediately for the best crispy texture.
Per portie
Voedingswaarden
- Calorieën
- 1.111,4kcal
- Eiwit
- 34,1g
- Koolhydraten
- 138,6g
- Vet
- 43,3g
- Vezels
- 6,7g
- Suiker
- 20,4g
Geschat op basis van de hoeveelheden ingrediënten in het recept. Waarden kunnen per merk en vervanging verschillen.
Goed bewaren
Store leftover tempura and rice separately in airtight containers in the refrigerator.
Reheat tempura in an air fryer or oven at 180°C (350°F) for 5-7 minutes until crispy. Reheat rice in the microwave.