Authentic Japanese Tendon
Crispy tempura shrimp and vegetables served over steamed rice with a sweet and savory sauce.
20 mins
Prep Time
15 mins
Cook Time
2
Servings
Ingredients
- 12 large shrimp, peeled and deveined
- 1 sweet potato, sliced
- 1 eggplant, sliced
- 1 cup green beans
- 1 cup all-purpose flour
- 1 egg
- 1 cup ice-cold water
- 2 cups cooked Japanese short-grain rice
- 3 tbsp soy sauce
- 2 tbsp mirin
- 2 tbsp sugar
- 1 cup dashi stock
- Vegetable oil for frying
Nutrition Facts
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Instructions
Prepare the tempura batter: Mix flour, egg, and ice-cold water gently in a bowl. Do not overmix - lumps are okay. Keep the batter cold.
Make the tendon sauce: Combine soy sauce, mirin, sugar, and dashi stock in a small saucepan. Simmer for 5 minutes until slightly thickened. Set aside.
Prepare vegetables: Cut sweet potato and eggplant into 1/4-inch slices. Trim green beans. Pat all vegetables dry with paper towels.
Fry the tempura: Heat oil to 340°F (170°C). Dip shrimp and vegetables in batter, then fry in batches until golden (2-3 minutes). Drain on a rack.
Assemble the dish: Place hot rice in bowls. Arrange tempura on top. Drizzle with the warm tendon sauce just before serving.
Serve immediately with grated daikon radish and ginger on the side for added flavor.
Chef's Tips
- Tempura Tip: Use ice-cold water for the batter and don't overmix to ensure light, crispy tempura.
- Oil Temperature: Maintain oil at 340°F for perfect tempura - too hot will burn, too cool makes greasy.
- Sauce Control: Drizzle sauce just before eating to keep tempura crispy.
- Fresh Ingredients: Use the freshest shrimp possible for best texture and flavor.
- Vegetable Options: Try adding kabocha squash or shiitake mushrooms for variety.
- Leftover Tip: Tempura is best eaten immediately but can be reheated in a toaster oven to crisp up.
