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.
Izvirni recept avtorja Forkin
- Skupni čas
- 50 min
- Porcije
- 2
- Zahtevnost
- Srednje
- Na porcijo
- 1111 kcal
Informacije o alergenih: lahko vsebuje raki, jajca, ribe, gluten, soja in sulfiti. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
tempura
- 8 kosshrimp, peeled, deveined, tail on
- 0,5 koseggplant, sliced into 1/2-inch rounds
- 0,5 kossweet potato, sliced into 1/4-inch rounds
- 6 kosgreen bean
tempura batter
- 0,75 skodelicaall-purpose flour
- 0,25 skodelicacornstarch
- 1 kosegg yolk
- 0,75 skodelicaice water
frying
- 3 skodelicavegetable oil, for frying
tendon sauce
- 3 žlicasoy sauce
- 3 žlicamirin
- 2 žlicasake
- 1 žlicasugar
- 0,5 skodelicadashi
serving
- 2 skodelicasteamed rice, cooked
Oprema
saucepan · donburi bowls · deep pot · slotted spoon · paper towels · wire rack · medium bowl · whisk · kitchen thermometer
Postopek
Korak za korakom
- 1
Prepare the tendon sauce by combining the soy sauce, mirin, sake, sugar, and dashi in a small saucepan.
Približno 2 min
- 2
Bring the sauce to a gentle simmer over medium heat, stirring until the sugar dissolves.
Približno 3 min
Kuharjeva opomba: 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.
Približno 2 min
Kuharjeva opomba: Excess moisture can prevent the tempura batter from sticking properly.
- 5
In a medium bowl, whisk together the all-purpose flour and cornstarch.
Približno 1 min
- 6
In a separate bowl, lightly beat the egg yolk and then stir in the ice water.
Približno 1 min
Kuharjeva opomba: 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.
Približno 1 min
Kuharjeva opomba: 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).
Približno 5 min
Kuharjeva opomba: 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.
Kuharjeva opomba: This helps the batter adhere better.
- 10
Carefully place the battered items into the hot oil, frying in small batches to avoid overcrowding.
Približno 6 min
Kuharjeva opomba: 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.
Kuharjeva opomba: 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.
Približno 10 min
- 14
To serve, divide the steamed rice into two donburi bowls.
Približno 1 min
- 15
Arrange a selection of freshly fried tempura pieces over the rice in each bowl.
Približno 1 min
- 16
Drizzle the warm tendon sauce generously over the tempura and rice.
Približno 1 min
Kuharjeva opomba: Serve immediately for the best crispy texture.
Na porcijo
Hranilne vrednosti
- Kalorije
- 1111,4kcal
- Beljakovine
- 34,1g
- Ogljikovi hidrati
- 138,6g
- Maščobe
- 43,3g
- Vlaknine
- 6,7g
- Sladkorji
- 20,4g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
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.