Simple TENDON Recipe at Home! | Japanese Tempura Rice Bowl

Hey guys! Today we’re going to make one of my favorite dishes, Tendon! Made from crispy pieces of vegetable and seafood tempura, a sweet and sticky sauce and some fluffy white rice, it is one of Japan’s most comforting foods. It’s such a simple dish that never fails to make me happy and now you can try it at home as well!

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00:00 Intro
01:20 Preparing the Ingredients
04:05 Making the sauce
04:48 Making the Tempura Batter
05:31 Deep-frying
08:15 Enjoy!

Ingredients

Tempura Ingredients (1 serving)
– 2 prawns
– 1 filet of cod
– 1/2 eggplant
– 1 shiso leaf
– 1 shiitake mushroom

Kakiage Tempura

– 40g onion
– 30g carrot
– 1 shiso leaf
– 2g of flour

Tendon Sauce (Tare)
– 200ml water
– 90ml soy sauce
– 90ml mirin
– 20g sugar

Tempura Batter
– 160ml cold water
– 1egg
– 90g wheat flour
– Extra flour for dipping ingredients into

How to make:

Dashi
– Bring 2 litres of water and 20g kombu to 70 degrees celsius.
– Turn to low heat and keep around 60-70 degrees celsius for 5 minutes.
– Remove the kombu and bring to a boil, while skimming any scum.
– Once it reaches a soft boil, turn down to a low heat and add in 20g of bonito flakes. Leave for 3 minutes.
– Strain your dashi with a sieve and kitchen paper.

Ingredients Preparation
– Take off the head and shells of the prawns.
– Cut the end of the prawn tail.
– Make a small cut along the back of the prawn and devein.
– Make small incisions along the belly of the prawn, then flip over and press down to make flat.
– Debone the cod and check there are no scales on the skin. Cut in half.
– Cut the stem of the shiitake mushroom off.
– With a sharp knife, make a small star sign on the top. (optional)
– Cut the top of the eggplant, then cut in half.
– Leave 1 cm from the top, cut slices into the eggplant. Push the slices apart to get a fan shape.
– Cut the stem of the shiso leaves.
– Cut the carrot in half and peel the skin. Then cut into thin slices.
– Cut the onion in half, remove the skin and root. Then cut into similar sized slices as the carrot.
– Slice the shiso leaf to the same size.
– For the sauce, add the water, soy sauce and mirin into a pot and bring to a bowl.
– Once boiling, add the sugar and check the taste.
– For the tempura batter, add the cold water and egg to a bowl and mix.
– Slowly sift in the flower while mixing. (Don’t over mix!)
– Bring a pot ⅓ full of oil to 160-170°C.
– Dip each ingredient into the flour and brush off any excess. For the shiso leaf and shiitake mushroom, dip just one side into the flour.
– Then dip into the batter and fry for 1 to 2 minutes. The cod may take a little longer depending on the thickness. (Deep fry shiso leaf and shiitake mushroom just on the floured side.)
– For the kakiage, add the sliced onions, carrots and shiso leaf to a bowl, along with the flour and mix.
– Add in 80g of the tempura batter and mix together.
– Using a cylindrical mold, deep fry the kakiage for 1 to 2 minutes.
– There should be some tempura scraps (tenkasu) left in the oil. Take out and set aside.
– To a bowl of rice, lay on the tenkasu, some of the tare, then all your tempura. Finish with more of the tare as you like, on top!
– Enjoy!

Camera: Marcus Canning
Editor: Barry Chen