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.
Oryginalny przepis autorstwa Forkin
- Łączny czas
- 55 min
- Porcje
- 4
- Trudność
- Średni
- Na porcję
- 1014 kcal
Informacja o alergenach: może zawierać skorupiaki, jaja, ryby, gluten, soja i siarczyny. W razie alergii zawsze sprawdzaj opakowania składników.
Przygotowanie stanowiska
Składniki
tempura
- 340 gshrimp, peeled, deveined, tail on
- 1 szt.eggplant, sliced into 1/2-inch rounds
- 1 szt.sweet potato, peeled, sliced into 1/4-inch rounds
- 100 ggreen bean, trimmed
tempura batter
- 1 szklankaall-purpose flour, for dredging
- 1,5 szklankaice water, very cold
- 1 szt.egg yolk
- 1 szklankaall-purpose flour, for batter
tendon sauce
- 0,5 szklankasoy sauce
- 0,5 szklankamirin
- 0,25 szklankasake
- 2 łyżkasugar
- 0,5 szklankadashi stock
serving
- 4 szklankasteamed rice, cooked
Składniki
- 4 szklankavegetable oil, for frying
Sprzęt
thermometer · slotted spoon · large pot · wire rack · mixing bowls · whisk
Sposób przygotowania
Krok po kroku
- 1
Prepare the vegetables for tempura: slice the eggplant and sweet potato, and trim the green beans.
Około 10 min
- 2
Pat the shrimp and prepared vegetables very dry with paper towels. This helps the batter adhere better.
Około 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.
Około 5 min
Wskazówka kucharza: 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.
Około 5 min
Wskazówka kucharza: 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.
Około 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.
Około 1 min
Wskazówka kucharza: Overmixing develops gluten, leading to a tough, bready tempura.
- 7
Lightly dust the shrimp and vegetables with the dredging flour.
Około 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.
Około 8 min
Wskazówka kucharza: 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.
Około 2 min
Wskazówka kucharza: 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.
Około 2 min
- 11
Drizzle the warm tendon sauce generously over the tempura and rice before serving immediately.
Około 1 min
Na porcję
Wartości odżywcze
- Kalorie
- 1014,2kcal
- Białko
- 36,1g
- Węglowodany
- 139g
- Tłuszcz
- 30,6g
- Błonnik
- 6,6g
- Cukry
- 22,9g
Wartości oszacowano na podstawie ilości składników w przepisie. Mogą się różnić zależnie od marki i zamienników.
Przechowuj prawidłowo
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.