Classic Japanese Tempura Rice Bowl (Tendon)
Master the art of the perfect Tempura Rice Bowl (Tendon) at home. Featuring crispy, golden-fried shrimp and fresh vegetables served over steamed rice with a savory soul-sauce.
Tendon is a beloved Japanese comfort dish that elevates humble fried ingredients into a hearty meal. The secret lies in achieving a light, shatteringly crisp batter and balancing the richness of the deep fried tempura with a savory sweet, umami packed sauce. This recipe guides you through the traditional technique of creating a crispy tempura crust to create a restaurant quality bowl in your own kitchen.
Ingredients
- 4 pieces large shrimp
- 4 pieces shiitake mushrooms
- 1 bunch enoki mushrooms
- 2 egg yolks
- 50g cornstarch
- 100g low-gluten flour
- 150ml cold water
- 3 tbsp stock
- 3 tbsp Japanese soy sauce
- 2 tbsp mirin
- 1 tbsp sugar
- 1 tbsp starch
- 2 tbsp green onion
- to taste steamed white rice
Instructions
- 1Prepare the Tempura Batter
In a glass bowl, combine two egg yolks, 50g of cornstarch, 100g of low-gluten flour, and 150ml of cold water. Whisk these ingredients together until you achieve a smooth, thick consistency for the perfect tempura batter.
Tip: Using cold water and whisking to a thicker consistency is key to ensuring your tempura turns out light and crispy every time. - 2Create the Tempura Clothing
Heat oil in a pan to 170-180°C. Using your hand, lightly sprinkle small drops of the tempura batter into the hot oil. These drops will fry into small, crispy particles, which serve as the tempura clothing. Once they are lightly golden, remove them from the oil and set aside.
Tip: Keep the oil temperature steady at 170-180°C to ensure the batter bits fry quickly without burning. - 3Prepare the Shrimp
Peel the shrimp and carefully remove the tendon. Use a knife to make small, shallow incisions along the underside of the shrimp; this will help them remain straight while frying.
Tip: Straightening the shrimp ensures they cook evenly and look professional when served in your rice bowl. - 4Coat the Shrimp
Dip the prepared shrimp into your tempura batter. After the initial dip, roll or sprinkle the shrimp with the previously fried crispy batter bits to create an extra-crunchy texture.
Tip: Ensure the shrimp is evenly coated in both the wet batter and the crispy bits for maximum crunch. - 5Fry the Tempura Shrimp
Carefully place the coated shrimp into the hot oil (170-180°C). Use your fingers or tongs to gently set their shape as they drop into the oil. Fry until they turn a beautiful golden brown, then remove them and drain on a wire rack.
Tip: Do not overcrowd the pan; frying in small batches helps maintain the oil temperature and ensures even crispiness. - 6Assemble and Serve
Place your fried tempura shrimp and vegetables over a bowl of hot steamed rice. Finish by pouring a generous ladle of the soul-sauce over the top.
Tip: The soul-sauce recipe: combine 3 spoons of stock, 3 spoons of Japanese soy sauce, 2 spoons of mirin, 1 spoon of sugar, 1 spoon of starch, and 2 spoons of green onion. Bring to a boil before serving.
