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.
O rețetă originală de Forkin
- Durată totală
- 50 min.
- Porții
- 2
- Dificultate
- Medie
- Per porție
- 1.111 kcal
Informații despre alergeni: poate conține crustacee, ouă, pește, gluten, soia, boabe de soia și sulfiți. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
tempura
- 8 buc.shrimp, peeled, deveined, tail on
- 0,5 buc.eggplant, sliced into 1/2-inch rounds
- 0,5 buc.sweet potato, sliced into 1/4-inch rounds
- 6 buc.green bean
tempura batter
- 0,75 canăall-purpose flour
- 0,25 canăcornstarch
- 1 buc.egg yolk
- 0,75 canăice water
frying
- 3 canăvegetable oil, for frying
tendon sauce
- 3 lingurăsoy sauce
- 3 lingurămirin
- 2 lingurăsake
- 1 lingurăsugar
- 0,5 canădashi
serving
- 2 canăsteamed rice, cooked
Ustensile
saucepan · donburi bowls · deep pot · slotted spoon · paper towels · wire rack · medium bowl · whisk · kitchen thermometer
Mod de preparare
Pas cu pas
- 1
Prepare the tendon sauce by combining the soy sauce, mirin, sake, sugar, and dashi in a small saucepan.
Aproximativ 2 min.
- 2
Bring the sauce to a gentle simmer over medium heat, stirring until the sugar dissolves.
Aproximativ 3 min.
Nota bucătarului: 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.
Aproximativ 2 min.
Nota bucătarului: Excess moisture can prevent the tempura batter from sticking properly.
- 5
In a medium bowl, whisk together the all-purpose flour and cornstarch.
Aproximativ 1 min.
- 6
In a separate bowl, lightly beat the egg yolk and then stir in the ice water.
Aproximativ 1 min.
Nota bucătarului: 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.
Aproximativ 1 min.
Nota bucătarului: 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).
Aproximativ 5 min.
Nota bucătarului: 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.
Nota bucătarului: This helps the batter adhere better.
- 10
Carefully place the battered items into the hot oil, frying in small batches to avoid overcrowding.
Aproximativ 6 min.
Nota bucătarului: 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.
Nota bucătarului: 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.
Aproximativ 10 min.
- 14
To serve, divide the steamed rice into two donburi bowls.
Aproximativ 1 min.
- 15
Arrange a selection of freshly fried tempura pieces over the rice in each bowl.
Aproximativ 1 min.
- 16
Drizzle the warm tendon sauce generously over the tempura and rice.
Aproximativ 1 min.
Nota bucătarului: Serve immediately for the best crispy texture.
Per porție
Valori nutriționale
- Calorii
- 1.111,4kcal
- Proteine
- 34,1g
- Carbohidrați
- 138,6g
- Grăsimi
- 43,3g
- Fibre
- 6,7g
- Zahăr
- 20,4g
Estimare bazată pe cantitățile ingredientelor din rețetă. Valorile pot varia în funcție de mărci și înlocuiri.
Păstrează gustul bun
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.