Tendon (Tempura Rice Bowl) - JFC International
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Cooking tools:
- Deep-fry thermometer
- Deep fryer
- Sifter
- Chef's knife
- Paring knife
- Cutting board
- Saucepan
- Stove
- Mixing bowl
- Fork
- Slotted spoon
- Serving bowl
Ingredients
- 1Tbsp Kikkoman Soy Sauce
- ½ tsp sugar
- 2 Tbsp water
- ½ tsp dashi / Japanese soup stock (granules)
- About 300 g (10.6 oz) of warm cooked Nishiki white rice
- 4 pieces of shrimo (headless, medium)
- 1 small eggplant (about 80 g or 2.8 oz)
- 1/6 carrot (about 30 g or 1.1. oz)
- 1 green pepper (about 40 g or 1.4 oz)
- ¼ egg, beaten
- 110 ml (3.7 fl. oz) water
- 125 ml (4.2 fl. oz) flour
- Oil for deep-frying
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