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.
Forkin tarafından hazırlanan özgün tarif
- Toplam süre
- 55 dk.
- Porsiyon
- 4
- Zorluk
- Orta
- Porsiyon başına
- 1.014 kcal
Alerjen bilgisi: kabuklular, yumurta, balık, gluten, soya, soya fasulyesi ve sülfitler içerebilir. Alerjiniz varsa malzeme ambalajlarını mutlaka kontrol edin.
Ön hazırlık
Malzemeler
tempura
- 340 gshrimp, peeled, deveined, tail on
- 1 adeteggplant, sliced into 1/2-inch rounds
- 1 adetsweet potato, peeled, sliced into 1/4-inch rounds
- 100 ggreen bean, trimmed
tempura batter
- 1 su bardağıall-purpose flour, for dredging
- 1,5 su bardağıice water, very cold
- 1 adetegg yolk
- 1 su bardağıall-purpose flour, for batter
tendon sauce
- 0,5 su bardağısoy sauce
- 0,5 su bardağımirin
- 0,25 su bardağısake
- 2 yemek kaşığısugar
- 0,5 su bardağıdashi stock
serving
- 4 su bardağısteamed rice, cooked
Malzemeler
- 4 su bardağıvegetable oil, for frying
Ekipman
thermometer · slotted spoon · large pot · wire rack · mixing bowls · whisk
Hazırlanışı
Adım adım
- 1
Prepare the vegetables for tempura: slice the eggplant and sweet potato, and trim the green beans.
Yaklaşık 10 dk.
- 2
Pat the shrimp and prepared vegetables very dry with paper towels. This helps the batter adhere better.
Yaklaşık 5 dk.
- 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 5 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 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.
Yaklaşık 1 dk.
Aşçının notu: Overmixing develops gluten, leading to a tough, bready tempura.
- 7
Lightly dust the shrimp and vegetables with the dredging flour.
Yaklaşık 2 dk.
- 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.
Yaklaşık 8 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
Aşçının notu: 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.
Yaklaşık 2 dk.
- 11
Drizzle the warm tendon sauce generously over the tempura and rice before serving immediately.
Yaklaşık 1 dk.
Porsiyon başına
Besin değerleri
- Kalori
- 1.014,2kcal
- Protein
- 36,1g
- Karbonhidrat
- 139g
- Yağ
- 30,6g
- Lif
- 6,6g
- Şeker
- 22,9g
Tarifteki malzeme miktarlarından tahmin edilmiştir. Değerler markalara ve değişikliklere göre farklılık gösterebilir.
Tazeliğini koruyun
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.