HOW TO MAKE TENDON | Rice Bowl Topped with Tempura.

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.

Rinse the rice under water, stirring gently, and drain. Repeat this three or four times.

Put the rinsed rice in a pot and add an equal amount of water (3 cups of rice to 3 cups of water).

Cover the pot and soak the rice for more than half an hour.

After soaking, turn the heat on and bring the rice to a boil.

Once boiling, turn the heat to low and set a timer for 12 minutes.

After 12 minutes, turn off the heat and let the rice steam with the lid on for at least 10 minutes.

Prepare the sauce by combining 3 tablespoons of sake, 3 tablespoons of mirin, 3 tablespoons of soy sauce, 3 tablespoons of sugar, 1 teaspoon of hondashi, and 3 tablespoons of water in a saucepan.

Turn the heat on and bring the sauce to a boil, then keep boiling for one more minute before turning off the heat.

Prepare the vegetables: cut the green pepper in half and remove the seeds, cut the stems off the shiitake mushrooms, and make decorative cuts on the tops of the mushrooms.

Cut the eggplant in half while keeping the stem, and make shallow cuts to remove the dried ends.

Wash the sweet potato well, cut off the ends, and slice diagonally.

Prepare the shrimp by removing the shell while keeping the tail on, deveining them with a toothpick, and making slits on the belly side before pressing down to prevent curling during frying.

Make the tempura batter by mixing 1 cup of all-purpose flour, 1 tablespoon of potato starch or cornstarch, and 1 cup of cold water until just combined, ensuring not to overmix.

Heat canola oil in a frying pan over medium to medium-high heat and check the temperature by dropping a bit of batter into the oil.

Fry the shiitake mushrooms with batter on one side for 1 to 2 minutes, then drain them.

Fry the sweet potato and eggplant for 3 to 4 minutes, pressing them against the bottom of the frying pan to maintain shape.

Dip the shrimp in the batter and fry for 1 to 2 minutes until cooked.

Serve the rice in bowls, drizzle sauce directly on the rice, add tempura on top, and drizzle more sauce over the tempura.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens