Mains

Tempura Bowl

Posted by Kuritomo on
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Introduction:

Hello and welcome to another culinary adventure! Today, we’re exploring a beloved Japanese dish that’s both simple and incredibly satisfying – Tendon. This dish, which beautifully pairs crisp tempura with steamed rice, is a staple in Japanese cuisine and a favorite among those who love a good comfort meal.

What is Tendon?

Tendon, short for ‘Tempura Donburi,’ is a classic Japanese dish where a bowl of fluffy, steamed rice is topped with an assortment of crispy tempura. The dish is a delightful combination of textures and flavors, making it a popular choice in both home kitchens and restaurants.

Ingredients:

For the Tempura:

  • Tempura flour (as per package instructions)
  • Cold water
  • Assorted vegetables and seafood

For the Tendon:

  • Steamed rice
  • Freshly cooked tempura
  • Tendon sauce

For the Tendon Sauce:

  • 3.5 tbsp water
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sugar

Instructions:

  1. Prepare the Tempura: Follow the instructions for preparing and frying the tempura from the recipe above.
  2. Cook the Rice: Simultaneously, cook your steamed rice. Opt for Japanese short-grain rice for authenticity.
  3. Make the Tendon Sauce: In a small saucepan, combine water, soy sauce, mirin, and sugar. Bring the mixture to a simmer, stirring until the sugar dissolves. Let it cool slightly.
  4. Assemble the Tendon: Spoon a generous amount of steamed rice into each bowl. Top with a selection of hot, crispy tempura.
  5. Drizzle the Sauce: Lightly drizzle the Tendon sauce over the tempura, ensuring it does not make it soggy.
  6. Serve Immediately: Enjoy the Tendon while it’s hot, with the contrasting textures of the crispy tempura and soft rice at their best.

Q&A:

Q: Can I use other types of rice for Tendon?
A: While Japanese short-grain rice is traditional, you can use other types, but the dish’s texture will vary.

Q: How can I keep the tempura crispy?
A: Serve the tempura immediately after frying and drizzle the sauce right before serving.

Tips for Perfect Tendon:

  • Tempura Technique: Keep the batter cold, and don’t overmix for the crispiest results.
  • Sauce Balance: Adjust the sweetness and saltiness of the Tendon sauce to your preference.
  • Fresh is Best: Freshly fried tempura makes the best Tendon, so try to time your cooking accordingly.

Tendon (Tempura Bowl)

Tendon, short for 'Tempura Donburi,' is a traditional Japanese dish that consists of a bowl of steamed rice topped with a variety of tempura items. The dish showcases the beautiful harmony between the light, crispy tempura and the subtle, soft texture of the rice, making it a beloved meal across Japan.
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Prep Time 20 minutes
Cook Time 15 minutes
Course Main Course
Cuisine Japanese
Servings 2

Ingredients
  

  • Tempura flour as per package instructions
  • 2 bowls Cooked Rice
  • Assorted vegetables and seafood

Sauce

  • 3.5 tbsp water
  • 2 tbsp soy sauce
  • 2 tbsp mirin
  • 1 tbsp sugar

Instructions
 

  • Cook the Rice: cook steamed rice. Japanese short-grain rice is preferred for its sticky and soft texture.
  • Prepare the Batter: Combine tempura flour with cold water according to the package instructions.
  • Prep the Ingredients: Clean and cut all vegetables and seafood.
  • Fry the Tempura and Kakiage: Heat oil to 350°F (175°C). Dip ingredients in batter and fry until golden.
  • Make the Sauce: In a small saucepan, combine water, soy sauce, mirin, and sugar. Bring the mixture to a simmer, stirring until the sugar dissolves. Let it cool slightly.
  • Assemble the Tendon: Spoon a generous amount of steamed rice into each bowl. Top with a selection of hot, crispy tempura
  • Drizzle the Sauce: Lightly drizzle the Tendon sauce over the tempura, ensuring not to make the tempura soggy.

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