Basic Tendon (Tempura Donburi) Recipe

[Hiroyuki]

Basic Tendon (Tempura Donburi) Recipe

Serves 4 as Main Dish.

Here is a basic tendon (tempura donburi) recipe.

• 
  

Tendon sauce

• 100 ml water
  
• 1/2 tsp instant dashi powder
  
• 50 ml soy sauce
  
• 50 ml mirin-like seasoning
  
• 1-1/2 tsp sugar (5 g)
  

Tempura batter

• 150 ml cold water, 5 C (41 F) or below
  
• 1 egg. The total amount of water and egg should be 200 ml. That is, flour:(water + egg) = 1:1.
  
• 160 ml cake flour (hakuriki ko), with a gluten content of 6.5 to 9.0%
  
• 40 ml starch (such as corn or potato starch). The sum of flour and starch should be 200 ml. The ratio of flour to starch is 8:2. The purpose of adding starch and baking powder is to achieve a crumchy
  
• rather than crispy texture.
  
• 1 tsp baking powder
  

Tempura ingredients

• 8 black tiger shrimp
  
• 8 slices of sweet potato
  
• 8 slices of kabocha
  
• 4 Asparagus spears or shishito (type of green pepper)
  

Other

• Vegetable oil for deep-frying
  
• Rice in a donburi (big rice bowl)
  

Tendon sauce:

Put all ingredients in a pot, bring to a boil, and turn off heat.

Preparations for tempura:

1. Sweet potato:

Cut it into 1 cm (0.4 inch) thick slices and soak in water for 5 to 10 minutes (preferably longer) to prevent discoloration. Drain and let them dry.

2. Black tiger shrimp:

Shell shrimp, leaving the last segment, and devein using a bamboo skewer.

Cut tail end diagonally and force water out using the cutting edge (or back) of the knife to prevent oil splatters.

Make four or five cuts on the belly and bend the wrong way until it "snaps" to prevent curling during deep-frying.

3. Kabocha:

Cut it into 8 mm (0.3 inch) thick slices. Cut them in halves.

4. Asparagus

Peel the lower part. Cut it in half, if you prefer.

If you use shishito, be sure to make several holes, by piercing with a tooth pick or bamboo skewer, to prevent explosion.

Fryer:

Put oil in the fryer about 5 cm (2 inches) deep and turn on heat.

Batter:

Put 1 egg in a bowl, beat it well, and add cold water.

Sift 80% flour/20% starch and 1 tsp baking powder, and add them to the bowl. Use a pair of chopsticks to mix. DON'T OVERMIX.

Deep-frying:

1. Asparagus

Coat with batter and deep-fry at medium temperature (around 170 C = 338 F) for 2 minutes.

2. Kabocha

Coat with batter and deep-fry at medium temperature (around 170 C = 338 F) for 3 minutes.

3. Sweet potato:

Coat thickly with batter and deep-fry at medium temperature (around 170 C = 338 F) for 4 to 6 minutes.

4. Black tiger shrimp:

Dust with flour, coat with batter, and deep-fry at high temperature (180 C = 356 F) for 2 minutes.

Assembly:

1. Sprinkle some sauce on rice in the bowl

2. Put pieces of tempura one by one in the pot of sauce, and place them on top of the rice.

3. Sprinkle additional sauce on the tempura.

For more info, please visit the tempura thread in the Cooking Forum.

Keywords: Main Dish, Intermediate, Japanese, Deep Fryer

( RG1909 )