Japanese Tendon (Tempura Rice Bowl)
Crispy tempura served over steamed rice with a sweet and savory sauce.
20 mins
Prep Time
15 mins
Cook Time
2
Servings
Ingredients
- 2 cups cooked Japanese short-grain rice
- 1 cup tempura batter mix
- 1 cup ice-cold water
- 6-8 shrimp, peeled and deveined
- 1 small eggplant, sliced
- 1 sweet potato, thinly sliced
- 1/2 cup green beans
- 1/2 cup mushrooms
- Vegetable oil for frying
- 1/4 cup ten-tsuyu (tempura dipping sauce)
- 1 tbsp mirin
- 1 tbsp sugar
- 1 tsp soy sauce
- 1 green onion, thinly sliced
- Shichimi togarashi (optional)
Nutrition Facts
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Instructions
Prepare the tempura batter: Mix tempura batter mix with ice-cold water until just combined (some lumps are okay). Keep the batter cold.
Prepare the sauce: In a small saucepan, combine ten-tsuyu, mirin, sugar, and soy sauce. Heat until sugar dissolves, then set aside.
Heat oil to 340°F (170°C) in a deep pot or fryer. Pat dry all ingredients thoroughly before dipping in batter.
Dip ingredients in batter one at a time and fry until golden brown (about 2-3 minutes per batch). Don't overcrowd the pot.
Drain tempura on a wire rack to keep crispy. Fry vegetables first, then shrimp.
Assemble the bowl: Place hot rice in bowls, arrange tempura on top, drizzle with sauce, and garnish with green onions and shichimi togarashi if desired.
Chef's Tips
- Ice-cold batter is key for crispy tempura - you can even place the batter bowl in a larger bowl of ice.
- Fry ingredients immediately after dipping to prevent the batter from absorbing too much oil.
- Use fresh oil for the cleanest flavor and best results.
- Serve immediately after assembling to maintain the tempura's crispiness.
- For variety, try adding other vegetables like kabocha squash or bell peppers.
