Tendon (Tempura Rice Bowl)

🧂 Ingredients

• 8-10 pieces Assorted tempura(Such as shrimp, vegetables (sweet potato, eggplant, bell pepper, green beans), or white fish. Ensure it's freshly fried or reheated to crispness.)
• 2 bowls Cooked Japanese short-grain rice(Steamed and hot.)
• 100 ml Dashi stock(Homemade or good quality instant dashi.)
• 3 tbsp Soy sauce(Japanese soy sauce (e.g., Kikkoman).)
• 3 tbsp Mirin(Sweet Japanese rice wine.)
• 1 tbsp Sugar(Granulated sugar.)
• for frying Vegetable oil(Neutral oil with a high smoke point, like canola or vegetable oil.)

👨‍🍳 Instructions

1. 1

   Prepare the Tentsuyu Sauce: In a small saucepan, combine the dashi stock, soy sauce, mirin, and sugar. Place over medium heat and bring to a gentle simmer. Stir until the sugar is completely dissolved. Reduce heat to low and let it simmer very gently for about 5-7 minutes, allowing the flavors to meld. Do not boil vigorously. Remove from heat and set aside.

   ⏱️ 10 minutes
2. 2

   Heat the Frying Oil: Pour vegetable oil into a deep pot or wok to a depth of at least 2-3 inches. Heat the oil over medium-high heat until it reaches 170-180°C (340-355°F). You can test the oil by dropping a tiny piece of tempura batter; it should sizzle and float to the surface immediately.

   ⏱️ 10 minutes
3. 3

   Fry the Tempura (if not pre-made): If your tempura is not pre-made, carefully fry your chosen ingredients in batches until golden brown and crispy, about 2-4 minutes per piece depending on size and type. Use tongs to carefully place the fried tempura onto a wire rack set over paper towels to drain excess oil. Ensure the oil temperature remains consistent.

   ⏱️ 15 minutes
4. 4

   Assemble the Bowls: Divide the hot steamed rice evenly between two deep bowls. Arrange the assorted tempura pieces attractively over the rice. Aim for a visually appealing presentation.

   ⏱️ 2 minutes
5. 5

   Serve: Generously drizzle the warm tentsuyu sauce over the tempura and rice. Serve immediately while the tempura is still crisp and the rice is hot.

   ⏱️ 1 minute

💡 Pro Tips

• ✓For the crispiest tempura, fry it just before serving or reheat briefly in a hot oven (around 200°C/400°F) on a baking sheet.
• ✓The tentsuyu sauce is designed to be absorbed by the rice, so don't be shy with the drizzling.
• ✓Serve immediately to enjoy the contrast between the crispy tempura, fluffy rice, and savory sauce. Soggy tempura is a common pitfall.
• ✓Adjust the sweetness of the tentsuyu by slightly increasing or decreasing the sugar to your preference.

🔄 Variations

• Ebi Tendon: Focus on shrimp tempura.
• Kakiage Tendon: Use a mixed vegetable and seafood tempura fritter.
• Add a sprinkle of shichimi togarashi (Japanese seven-spice blend) for a touch of heat and complexity.
• A raw egg yolk or onsen tamago (soft-cooked egg) can be added to the bowl before serving for extra richness.

🥗 Nutrition

Per serving