Photograph of the finished Tendon

Japan · Cơm tempura Tendon

Tendon

40 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Steamed rice Steamed rice 800 g
  • Photograph of Prawns Prawns 12
  • Photograph of Eggplant Eggplant 120 g
  • Photograph of Pumpkin Pumpkin 120 g
  • Photograph of Flour Flour 160 g
  • Photograph of Chicken eggs Chicken eggs 2
  • Photograph of Oil Oil 200 ml
  • Photograph of Dashi broth Dashi broth 160 ml
  • Photograph of Soy sauce Soy sauce 60 ml
  • Photograph of Mirin Mirin 60 ml
  • Photograph of Sugar Sugar 24 g

Method

  1. 1 Peel the shrimp, leaving the tails intact, make light incisions in the belly, and straighten the body; slice the eggplant and pumpkin.
  2. 2 Simmer dashi broth with soy sauce, mirin, and sugar for 5 minutes until it thickens into a glossy tare sauce.
  3. 3 Mix the flour with the eggs and cold water, stirring briefly so that the batter is still slightly lumpy; this will make the crust crispy.
  4. 4 Fry the shrimp and vegetables in oil at 175 degrees for about 2 minutes per batch until lightly golden.
  5. 5 Quickly dip each tempura piece in tare sauce and place it on top of a bowl of hot rice.
  6. 6 Drizzle some more sauce over the top and eat immediately while the crust is still crispy.

With an appliance

  • Air fryer 41 min

    Replace step 4: Arrange the battered shrimp and vegetables in a single layer, spray thoroughly with oil, and fry at 200 degrees for 8 minutes, flipping at the 4th minute; still dipped in tare sauce, place on top of the rice immediately after frying.

Start cooking