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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 50 dk.
- Porsiyon
- 2
- Zorluk
- Orta
- Porsiyon başına
- 1.111 kcal
Alerjen bilgisi: kabuklular, yumurta, balık, gluten, soya, soya fasulyesi ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
tempura
- 8 adetshrimp, peeled, deveined, tail on
- 0,5 adeteggplant, sliced into 1/2-inch rounds
- 0,5 adetsweet potato, sliced into 1/4-inch rounds
- 6 adetgreen bean
tempura batter
- 0,75 su bardağıall-purpose flour
- 0,25 su bardağıcornstarch
- 1 adetegg yolk
- 0,75 su bardağıice water
frying
- 3 su bardağıvegetable oil, for frying
tendon sauce
- 3 yemek kaşığısoy sauce
- 3 yemek kaşığımirin
- 2 yemek kaşığısake
- 1 yemek kaşığısugar
- 0,5 su bardağıdashi
serving
- 2 su bardağısteamed rice, cooked
Ekipman
saucepan · donburi bowls · deep pot · slotted spoon · paper towels · wire rack · medium bowl · whisk · kitchen thermometer
Hazırlanışı
Adım adım
- 1
Prepare the tendon sauce by combining the soy sauce, mirin, sake, sugar, and dashi in a small saucepan.
Yaklaşık 2 dk.
- 2
Bring the sauce to a gentle simmer over medium heat, stirring until the sugar dissolves.
Yaklaşık 3 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: Excess moisture can prevent the tempura batter from sticking properly.
- 5
In a medium bowl, whisk together the all-purpose flour and cornstarch.
Yaklaşık 1 dk.
- 6
In a separate bowl, lightly beat the egg yolk and then stir in the ice water.
Yaklaşık 1 dk.
Aşçının notu: 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.
Yaklaşık 1 dk.
Aşçının notu: 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).
Yaklaşık 5 dk.
Aşçının notu: 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.
Aşçının notu: This helps the batter adhere better.
- 10
Carefully place the battered items into the hot oil, frying in small batches to avoid overcrowding.
Yaklaşık 6 dk.
Aşçının notu: 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.
Aşçının notu: 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.
Yaklaşık 10 dk.
- 14
To serve, divide the steamed rice into two donburi bowls.
Yaklaşık 1 dk.
- 15
Arrange a selection of freshly fried tempura pieces over the rice in each bowl.
Yaklaşık 1 dk.
- 16
Drizzle the warm tendon sauce generously over the tempura and rice.
Yaklaşık 1 dk.
Aşçının notu: Serve immediately for the best crispy texture.
Porsiyon başına
Besin değerleri
- Kalori
- 1.111,4kcal
- Protein
- 34,1g
- Karbonhidrat
- 138,6g
- Yağ
- 43,3g
- Lif
- 6,7g
- Şeker
- 20,4g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.