Tendon
Tendon, from above
Non vegJapan

Tendon

Tempura prawns and vegetables piled on rice and drizzled with sweet soy. Crunch meets sauce.

45 minTime
28 gProtein each
mildSpice
Tempura on rice2 chapters · 1 min read

Make it your way

Grandma's wayTempura on rice with sweet soy sauce.
The original
717kcalsame
28 gproteinsame
3 gfibresame
45minutessame

Tendon, the tempura rice bowl.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Prawns (shrimp)8 large
Pumpkinthin slices
Brinjal (eggplant, aubergine)1 long, in fans
Green beansa handful
Maida (all-purpose flour, plain flour)1 cup
Egg1
Water180 ml iced water for batter, 100 ml for sauce
Cooking oil (vegetable oil)absorbed from frying
Cooked rice4 bowls
Soy sauce3 tbsp
Sugar2 tbsp (or use mirin)
Bonito flakesa pinch, for the sauce

Method

4 steps
  1. 1Simmer soy, sugar, 100 ml water and bonito for 2 minutes, then strain. This is the tendon sauce.
  2. 2Mix the egg and iced water, then stir in the flour briefly, leaving lumps.
  3. 3Dip vegetables in the batter and fry at 170 C until crisp; then prawns at 180 C.
  4. 4Dip each piece quickly in the sauce and arrange on bowls of rice. Drizzle more sauce on top.
Serve it like this

Pile the tempura high on a bowl of rice, prawn tails pointing up, sauce drizzled over, with miso soup and pickles.

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Make it a meal

What goes with Tendon: a bread or rice, a side, something to drink and something sweet.

With a main Hambagu40 min
With a main Sanshoku soboro bento25 min
On the side Miso soup20 min
On the side Japanese cucumber salad15 min
To drink Matcha latte5 min
Something sweet Matcha ice cream20 min
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