Kurumicooks Japanese cooking | How to make Perfect 10 Minute Tendon Sauce (for a Tempura Donburi)

Prepare the tempura batter according to package instructions.

Heat vegetable oil in a deep pot over medium-high heat until shimmering.

Dip shrimp, squid, sweet potato, green beans, and onion in the tempura batter.

Fry the battered seafood and vegetables in batches until golden and crispy, about 3-4 minutes.

Remove the tempura from the oil and drain on paper towels.

In a saucepan, combine water, soy sauce, mirin, sugar, and dashi.

Bring the sauce to a simmer over medium heat, stirring until the sugar dissolves.

Mix cornstarch with a little water to create a slurry, then add to the sauce to thicken.

Simmer the sauce for an additional 2-3 minutes until slightly thickened.

Serve the tempura over rice and drizzle with the sauce.

Garnish with chopped scallions and sesame seeds.

Enjoy your tendon with a side of dipping sauce if desired.

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