Tendon (Tempura Rice Bowl)
Crispy tempura laid over rice and drenched in a sweet-savory tendon sauce — a bowl of pure golden indulgence.
Ingredients
| 2 cups (400g) | cooked Japanese short-grain rice | |
| 4 | large shrimp, peeled and deveined | |
| 1 | small sweet potato, thinly sliced | |
| 1 cup (120g) | tempura batter mix (or 1/2 cup flour + 1/2 cup ice-cold water + 1 egg yolk) | |
| — | neutral oil for deep frying | |
| 3 tablespoons | 45 ml | soy sauce |
| 3 tablespoons | 45 ml | mirin |
| 1 tablespoon | 15 ml | sugar |
| 1/4 cup (60ml) | dashi |
Instructions
- Make the tendon sauce: combine soy sauce, mirin, sugar, and dashi in a small pan. Simmer for 3 minutes until slightly thickened. Set aside.
- Heat oil to 340°F (170°C) in a deep pot.
- Prepare the tempura batter by mixing flour, ice-cold water, and egg yolk very briefly — lumps are fine.
- Dip the shrimp and sweet potato slices in the batter and fry in batches for 2–3 minutes until crisp and golden. Drain on a wire rack.
- Place rice in bowls, arrange the tempura on top, and pour the tendon sauce generously over everything.