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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 50 min
- Porcje
- 2
- Trudność
- Średni
- Na porcję
- 1111 kcal
Informacja o alergenach: może zawierać skorupiaki, jaja, ryby, gluten, soja i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
tempura
- 8 szt.shrimp, peeled, deveined, tail on
- 0,5 szt.eggplant, sliced into 1/2-inch rounds
- 0,5 szt.sweet potato, sliced into 1/4-inch rounds
- 6 szt.green bean
tempura batter
- 0,75 szklankaall-purpose flour
- 0,25 szklankacornstarch
- 1 szt.egg yolk
- 0,75 szklankaice water
frying
- 3 szklankavegetable oil, for frying
tendon sauce
- 3 łyżkasoy sauce
- 3 łyżkamirin
- 2 łyżkasake
- 1 łyżkasugar
- 0,5 szklankadashi
serving
- 2 szklankasteamed rice, cooked
Sprzęt
saucepan · donburi bowls · deep pot · slotted spoon · paper towels · wire rack · medium bowl · whisk · kitchen thermometer
Sposób przygotowania
Krok po kroku
- 1
Prepare the tendon sauce by combining the soy sauce, mirin, sake, sugar, and dashi in a small saucepan.
Około 2 min
- 2
Bring the sauce to a gentle simmer over medium heat, stirring until the sugar dissolves.
Około 3 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: Excess moisture can prevent the tempura batter from sticking properly.
- 5
In a medium bowl, whisk together the all-purpose flour and cornstarch.
Około 1 min
- 6
In a separate bowl, lightly beat the egg yolk and then stir in the ice water.
Około 1 min
Wskazówka kucharza: 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.
Około 1 min
Wskazówka kucharza: 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).
Około 5 min
Wskazówka kucharza: 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.
Wskazówka kucharza: This helps the batter adhere better.
- 10
Carefully place the battered items into the hot oil, frying in small batches to avoid overcrowding.
Około 6 min
Wskazówka kucharza: 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.
Wskazówka kucharza: 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.
Około 10 min
- 14
To serve, divide the steamed rice into two donburi bowls.
Około 1 min
- 15
Arrange a selection of freshly fried tempura pieces over the rice in each bowl.
Około 1 min
- 16
Drizzle the warm tendon sauce generously over the tempura and rice.
Około 1 min
Wskazówka kucharza: Serve immediately for the best crispy texture.
Na porcję
Wartości odżywcze
- Kalorie
- 1111,4kcal
- Białko
- 34,1g
- Węglowodany
- 138,6g
- Tłuszcz
- 43,3g
- Błonnik
- 6,7g
- Cukry
- 20,4g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.