Photograph of the finished Tendon tempura

Japan · Cơm tempura xốt tare đậm Edo

Tendon tempura

45 min Hands-on time
HardDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 720 g
  • Photograph of Pollock Pollock 480 g
  • Photograph of Chicken eggs Chicken eggs 8
  • Photograph of Tempura batter Tempura batter 520 g
  • Photograph of Steamed rice Steamed rice 1.3 kg
  • Photograph of Soy sauce Soy sauce 180 ml
  • Photograph of Mirin Mirin 160 ml
  • Photograph of Sugar Sugar 120 g
  • Photograph of Oil Oil 1.8 l
  • Photograph of Nori seaweed Nori seaweed 8 leaves

Method

  1. 1 Simmer soy sauce with mirin and sugar until reduced by half to create a rich, dark tare sauce.
  2. 2 A generous amount of thick tare sauce drizzled over the rice is a hallmark of Edo-style tendon, unlike tempura which is typically dipped in a watery sauce.
  3. 3 Mix the tempura batter with ice water and stir a few times until the batter is slightly lumpy.
  4. 4 Fry the shrimp and fish at 180 degrees for 2 minutes, then remove and place on a rack.
  5. 5 Fry the battered eggs at 170 degrees for exactly 90 seconds so that the yolk remains runny when cut.
  6. 6 Arrange everything on top of a bowl of hot rice, then pour tare sauce over it and sprinkle with shredded seaweed.

With an appliance

  • Air fryer 40 min

    Replace steps 4 and 5: spray oil on the battered shrimp, fish, and egg, air fry at 200 degrees for 7 minutes, flipping at the 4th minute; remove the egg early at the 5th minute so the yolk remains runny. Step 6: Arrange on top of rice and drizzle with tare sauce, keeping it as is.

Start cooking