Tempura Rice Bowl Recipe with Tendon Sauce

tempura batter

🥗Healthier: chickpea flour batter

💰Cheaper: all-purpose flour

Chickpea flour is gluten-free and adds protein.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is plant-based and lower in calories.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Tamari is often gluten-free.

mirin

🥗Healthier: rice vinegar with sugar

💰Cheaper: white wine

White wine can mimic mirin's sweetness.

Make tendon sauce by combining dark soy sauce, sake, mirin, light brown sugar, and dashi granules in a small saucepan; bring to a boil and simmer for 3 minutes until thick and glossy.

Cook rice in a rice cooker and keep warm.

Heat oil to 180°C (356°F) for frying tempura.

Prepare tempura ingredients: wash, dry, and cut shrimp, lotus root, asparagus, shiitake mushrooms, and cabbage leaves.

In a bowl, whisk cold water and egg until frothy; discard foam to remove excess egg white for crispiness.

Add sparkling water to the egg mixture.

Mix together cake flour and corn starch; add to the egg mixture gradually, mixing gently to prevent gluten formation.

Add a few ice cubes to the batter and use immediately.

Dust tempura ingredients with a thin layer of flour, dip in batter, and fry in hot oil in batches until crispy and golden, about 3 minutes for shrimp.

Transfer cooked tempura to a wire rack to drain excess oil.

Use leftover batter to make tempura flakes by frying small pieces in oil for about 2 minutes and draining on kitchen paper.

Serve rice in bowls, top with tempura, drizzle with tendon sauce, and sprinkle with tempura flakes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens