Main Course

Shrimp and Vegetable Tempura Donburi (Tendon)

Name: Shrimp and Vegetable Tempura Donburi (Tendon)
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 4 份
Cuisine: japanese
Ingredients: 340 g shrimp peeled, deveined, tail on; 1 个 eggplant sliced into 1/2-inch rounds; 1 个 sweet potato peeled, sliced into 1/4-inch rounds; 100 g green bean trimmed; 1 杯 all-purpose flour for dredging; 1.5 杯 ice water very cold; 1 个 egg yolk; 1 杯 all-purpose flour for batter; 0.5 杯 soy sauce; 0.5 杯 mirin; 0.25 杯 sake; 2 汤匙 sugar; 0.5 杯 dashi stock; 4 杯 steamed rice cooked; 4 杯 vegetable oil for frying

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 的原创食谱

总用时: 55分钟
份量: 4
难度: 中等
每份: 1,014 kcal

过敏原信息： 可能含有甲壳类、鸡蛋、鱼类、麸质、大豆和亚硫酸盐。如有过敏，请务必查看配料包装。

备料

配料

tempura

340 gshrimp, peeled, deveined, tail on
1 个eggplant, sliced into 1/2-inch rounds
1 个sweet potato, peeled, sliced into 1/4-inch rounds
100 ggreen bean, trimmed

tempura batter

1 杯all-purpose flour, for dredging
1.5 杯ice water, very cold
1 个egg yolk
1 杯all-purpose flour, for batter

tendon sauce

0.5 杯soy sauce
0.5 杯mirin
0.25 杯sake
2 汤匙sugar
0.5 杯dashi stock

serving

4 杯steamed rice, cooked

配料

4 杯vegetable oil, for frying

厨具

thermometer · slotted spoon · large pot · wire rack · mixing bowls · whisk

做法

分步操作

1
Prepare the vegetables for tempura: slice the eggplant and sweet potato, and trim the green beans.
约 10分钟
2
Pat the shrimp and prepared vegetables very dry with paper towels. This helps the batter adhere better.
约 5分钟
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.
约 5分钟
烹饪提示： 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.
约 5分钟
烹饪提示： 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.
约 2分钟
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.
约 1分钟
烹饪提示： Overmixing develops gluten, leading to a tough, bready tempura.
7
Lightly dust the shrimp and vegetables with the dredging flour.
约 2分钟
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.
约 8分钟
烹饪提示： 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.
约 2分钟
烹饪提示： 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.
约 2分钟
11
Drizzle the warm tendon sauce generously over the tempura and rice before serving immediately.
约 1分钟

每份

营养

68%评分

热量: 1,014.2kcal
蛋白质: 36.1g
碳水化合物: 139g
脂肪: 30.6g
膳食纤维: 6.6g
糖: 22.9g

根据食谱中的配料用量估算。实际数值可能因品牌和替换配料而异。

妥善保存

储存

Store leftover tempura and sauce separately in airtight containers in the refrigerator.

重新加热

Reheat tempura in an oven or air fryer to restore crispiness; reheat sauce gently on the stovetop.