Tempura Donburi (Tendon) Recipe - Japanese Cooking 101

tempura batter

🥗Healthier: chickpea flour

💰Cheaper: all-purpose flour

Chickpea flour is gluten-free and adds protein.

shrimp

🥗Healthier: chicken breast

💰Cheaper: tofu

Tofu is a plant-based protein and more affordable.

sweet potato

🥗Healthier: butternut squash

💰Cheaper: regular potato

Regular potatoes are less expensive and still delicious.

tempura dipping sauce

🥗Healthier: soy sauce

💰Cheaper: homemade sauce

Homemade sauce can be made with pantry staples.

Cut kabocha squash about quarter inch thick and cut in half.

Peel the lotus root and slice about quarter inch thick.

Remove stems from the shiitake mushrooms and make decorative cuts on the surface if desired.

Cut eggplant in quarters vertically and slice about quarter inch thick, then fan it out and sprinkle katakuriko (potato starch) lightly over it.

Peel the shrimp, cut off the end of the tail, and make diagonal cuts on the inner surface to help straighten the shrimp.

Remove moisture from all the ingredients and cover with plastic wrap, keeping them in the fridge until ready to use.

In a pot, combine water, soy sauce, sake, and sugar for the sauce, adding katsubushi (bonito flakes) or an instant dashi packet.

Heat the sauce and let it boil for a minute, then remove the katsuo or dashi packet and cover to keep warm.

In a medium bowl, shift cake flour and potato starch together, then mix cold water and egg.

Add the flour mixture to the egg mixture and mix with chopsticks, being careful not to overmix.

Heat frying oil to about 375°F.

Dip the vegetables and shrimp in the batter and deep fry until they float and are cooked through.

Assemble by putting some sauce over steamed rice, dipping tempura in the sauce, and placing it on top of the rice.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens