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.
Оригинальный рецепт от Forkin
- Общее время
- 50 мин
- Порции
- 2
- Сложность
- Средне
- На порцию
- 1 111 kcal
Информация об аллергенах: может содержать ракообразные, яйца, рыба, глютен, соя и сульфиты. При наличии аллергии всегда проверяйте упаковки ингредиентов.
Подготовка
Ингредиенты
tempura
- 8 шт.shrimp, peeled, deveined, tail on
- 0,5 шт.eggplant, sliced into 1/2-inch rounds
- 0,5 шт.sweet potato, sliced into 1/4-inch rounds
- 6 шт.green bean
tempura batter
- 0,75 стаканall-purpose flour
- 0,25 стаканcornstarch
- 1 шт.egg yolk
- 0,75 стаканice water
frying
- 3 стаканvegetable oil, for frying
tendon sauce
- 3 ст. л.soy sauce
- 3 ст. л.mirin
- 2 ст. л.sake
- 1 ст. л.sugar
- 0,5 стаканdashi
serving
- 2 стаканsteamed rice, cooked
Инвентарь
saucepan · donburi bowls · deep pot · slotted spoon · paper towels · wire rack · medium bowl · whisk · kitchen thermometer
Приготовление
Шаг за шагом
- 1
Prepare the tendon sauce by combining the soy sauce, mirin, sake, sugar, and dashi in a small saucepan.
Около 2 мин
- 2
Bring the sauce to a gentle simmer over medium heat, stirring until the sugar dissolves.
Около 3 мин
Совет повара: 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.
Около 2 мин
Совет повара: Excess moisture can prevent the tempura batter from sticking properly.
- 5
In a medium bowl, whisk together the all-purpose flour and cornstarch.
Около 1 мин
- 6
In a separate bowl, lightly beat the egg yolk and then stir in the ice water.
Около 1 мин
Совет повара: 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.
Около 1 мин
Совет повара: 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).
Около 5 мин
Совет повара: 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.
Совет повара: This helps the batter adhere better.
- 10
Carefully place the battered items into the hot oil, frying in small batches to avoid overcrowding.
Около 6 мин
Совет повара: 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.
Совет повара: 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.
Около 10 мин
- 14
To serve, divide the steamed rice into two donburi bowls.
Около 1 мин
- 15
Arrange a selection of freshly fried tempura pieces over the rice in each bowl.
Около 1 мин
- 16
Drizzle the warm tendon sauce generously over the tempura and rice.
Около 1 мин
Совет повара: Serve immediately for the best crispy texture.
На порцию
Пищевая ценность
- Калории
- 1 111,4kcal
- Белок
- 34,1g
- Углеводы
- 138,6g
- Жиры
- 43,3g
- Клетчатка
- 6,7g
- Сахара
- 20,4g
Расчёт основан на количестве ингредиентов в рецепте. Значения могут меняться в зависимости от бренда и замен.
Правильное хранение
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.