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.
Izvirni recept avtorja Forkin
- Skupni čas
- 55 min
- Porcije
- 4
- Zahtevnost
- Srednje
- Na porcijo
- 1014 kcal
Informacije o alergenih: lahko vsebuje raki, jajca, ribe, gluten, soja in sulfiti. Če imate alergijo, vedno preverite embalažo sestavin.
Priprava
Sestavine
tempura
- 340 gshrimp, peeled, deveined, tail on
- 1 koseggplant, sliced into 1/2-inch rounds
- 1 kossweet potato, peeled, sliced into 1/4-inch rounds
- 100 ggreen bean, trimmed
tempura batter
- 1 skodelicaall-purpose flour, for dredging
- 1,5 skodelicaice water, very cold
- 1 kosegg yolk
- 1 skodelicaall-purpose flour, for batter
tendon sauce
- 0,5 skodelicasoy sauce
- 0,5 skodelicamirin
- 0,25 skodelicasake
- 2 žlicasugar
- 0,5 skodelicadashi stock
serving
- 4 skodelicasteamed rice, cooked
Sestavine
- 4 skodelicavegetable oil, for frying
Oprema
thermometer · slotted spoon · large pot · wire rack · mixing bowls · whisk
Postopek
Korak za korakom
- 1
Prepare the vegetables for tempura: slice the eggplant and sweet potato, and trim the green beans.
Približno 10 min
- 2
Pat the shrimp and prepared vegetables very dry with paper towels. This helps the batter adhere better.
Približno 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.
Približno 5 min
Kuharjeva opomba: 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.
Približno 5 min
Kuharjeva opomba: 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.
Približno 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.
Približno 1 min
Kuharjeva opomba: Overmixing develops gluten, leading to a tough, bready tempura.
- 7
Lightly dust the shrimp and vegetables with the dredging flour.
Približno 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.
Približno 8 min
Kuharjeva opomba: 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.
Približno 2 min
Kuharjeva opomba: 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.
Približno 2 min
- 11
Drizzle the warm tendon sauce generously over the tempura and rice before serving immediately.
Približno 1 min
Na porcijo
Hranilne vrednosti
- Kalorije
- 1014,2kcal
- Beljakovine
- 36,1g
- Ogljikovi hidrati
- 139g
- Maščobe
- 30,6g
- Vlaknine
- 6,6g
- Sladkorji
- 22,9g
Ocena temelji na količinah sestavin v receptu. Vrednosti se lahko razlikujejo glede na znamke in zamenjave.
Pravilno shranjevanje
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.