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Tendon

Name: Tendon
Prep time: PT30 minutes
Cook time: PT25 minutes
Total time: PT55 minutes
Yield: 2
Cuisine: Japan
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.)

Tempura Rice Bowl

A classic Japanese rice bowl featuring a generous topping of assorted crispy tempura, served over steamed rice and drizzled with a savory-sweet tentsuyu sauce. This dish is best enjoyed immediately to savor the contrast between the crunchy tempura and the soft rice.

Час підготовки30 minutes

Час приготування25 minutes

Загальний час55 minutes

Порції2

СкладністьMedium

2 змін· Feb 8

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🧂 Інгредієнти

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.)

👨‍🍳 Інструкції

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
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
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
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
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

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💡 Професійні поради

✓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.

✨ Ідеї для варіацій

Натхнення для вашої власної версії цього рецепту

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.