Tendon (Tempura Rice Bowl)

5 steps. Take it one step at a time.

1. 01

   Combine dashi stock, soy sauce, mirin, and sugar

   In a small saucepan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat and cook for 2-3 minutes until the sugar dissolves and the sauce thickens slightly. Set aside.

   3 min
2. 02

   Prepare the shrimp

   Prepare the shrimp: Peel and devein, leaving the tails. Make 3-4 shallow incisions on the belly side and gently stretch the shrimp straight to prevent curling when fried. Pat all seafood and vegetables completely dry.

3. 03

   Heat vegetable oil

   Heat vegetable oil in a deep pot to 175°C (347°F). In a medium bowl, lightly beat the egg with ice-cold water. Add the sifted flour and mix very briefly with chopsticks. Do not overmix; the lumps help create a light, crispy texture.

4. 04

   Dust the shrimp and vegetables lightly

   Dust the shrimp and vegetables lightly with extra flour, then dip into the batter. Fry in batches for 2-3 minutes until pale gold and crispy. Drain on a wire rack or paper towels.

   3 min
5. 05

   Place cooked rice

   Place cooked rice in two large bowls. Drizzle a small amount of the sauce over the rice. Arrange the fried shrimp and vegetables on top, then drizzle more sauce over the tempura. Serve immediately while hot.