How to Make Tendon (Japanese Seafood and Vegetable Tempura Rice Bowl Recipe) | Cooking with Dog

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.

Prepare tendon sauce by boiling dashi soup and adding mirin, sugar, and soy sauce; adjust to taste.

Prepare shrimp by cutting off the sharp part of the tail, removing moisture, taking off the sand vein, peeling the shell while leaving the tail, making cuts on both sides, breaking the joints to straighten, and adding sake and salt.

Slice sweet potato and pumpkin thinly.

Remove scales from asparagus and cut in half.

Tear maitake mushrooms into bite-sized pieces by hand.

Trim the cap of the eggplant and slice it in half, making cuts to adjust the shape.

Make tempura batter by mixing tempura flour with water lightly.

Sprinkle tempura flour on the ingredients to help the batter stick.

Dip sliced vegetables into the batter and deep fry in hot oil.

Fry shrimp and squid tempura and place on kitchen paper to soak up excess oil.

Pour hot tendon sauce over hot rice in a bowl and arrange the tempura on top.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens