Tendon (Tempura Rice Bowl) Recipe
This classic Tendon (Tempura Rice Bowl) comes together in 25 minutes. Crispy tempura shrimp and vegetables are drizzled with a rich tendon sauce and served over warm rice for a satisfying Japanese...
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Cooking tools:
- Sifter
- Toothpick
- Chef's knife
- Cutting board
- Pot
- Mixing bowl
- Fork
- Slotted spoon
- Stove
- Serving bowl
- Ladle
- Paper towel
Ingredients
- white rice (cooked, warm) - for 2 bowls (about 300 g or 10.6 oz.)
- shrimp (headless, medium) - 4
- Japanese eggplant (small) - 1 (about 80 g or 2.8 oz.)
- carrot - 1/6 (about 30 g or 1.1 oz.)
- green pepper - 1 (about 40 g or 1.4 oz.)
- beaten egg - 1/4 (of an egg)
- cold water - 110 ml (3.7 fl. oz.)
- flour - 125 ml (4.2 fl. oz.)
- oil for deep-frying - as needed
- Kikkoman Soy Sauce - 1 Tbsp
- sugar - 1/2 tsp
- water - 2 Tbsp
- dashi / Japanese broth - 1/2 tsp a small amount
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