Crispy and Delicious Tendon (Japanese Tempura Rice Bowl)
Crispy and Delicious Tendon (Japanese Tempura Rice Bowl)
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Experience the authentic taste of Tendon, a beloved Japanese tempura rice bowl, right in your own kitchen! Inspired by a memorable meal in Tokyo, this recipe guides you through creating a delightful dish featuring an assortment of crispy fried delights atop fluffy rice, drizzled with a savory-sweet dashi sauce. We’ll focus on simple yet satisfying tempura, including succulent shrimp, tender squid, and crispy fried gyoza. Perfect for when you’re craving something hearty and flavorful, Tendon is a wonderful way to enjoy the delightful crunch of tempura with the comfort of rice. It’s also great for dipping in salt or the dashi sauce for varied tastes. Let’s make a fantastic Tendon that will impress everyone!
Tendon Main Ingredients- 1 squid
- 15 shrimp
- 3 frozen gyoza (dumplings)
- A pinch of chopped green onions
- 4 bowls of cooked rice
- 2 tbsp Dashi sauce
- 1 tsp Herb salt
Crispy Tempura Batter- 1/2 cup sweet potato starch
- 1 cup corn starch
- 3 tbsp potato starch
- 1 tsp Herb salt
- 2 tbsp cooking oil
- 1 egg
Golden Breading- 2 cups breadcrumbs
- 2 tbsp garlic flakes
- 1 tsp Herb salt
- 3 tbsp tempura flour
Homemade Dashi Sauce (Tendon Sauce)- 1 cup water or dashi stock
- 1 tsp bonito flakes (katsuobushi)
- 1/2 cup mentsuyu (dashi-based soy sauce seasoning)
- 2 tbsp sugar
- 2 tbsp mirin (sweet rice wine)
- 1/2 cup sweet potato starch
- 1 cup corn starch
- 3 tbsp potato starch
- 1 tsp Herb salt
- 2 tbsp cooking oil
- 1 egg
Golden Breading- 2 cups breadcrumbs
- 2 tbsp garlic flakes
- 1 tsp Herb salt
- 3 tbsp tempura flour
Homemade Dashi Sauce (Tendon Sauce)- 1 cup water or dashi stock
- 1 tsp bonito flakes (katsuobushi)
- 1/2 cup mentsuyu (dashi-based soy sauce seasoning)
- 2 tbsp sugar
- 2 tbsp mirin (sweet rice wine)
- 1 cup water or dashi stock
- 1 tsp bonito flakes (katsuobushi)
- 1/2 cup mentsuyu (dashi-based soy sauce seasoning)
- 2 tbsp sugar
- 2 tbsp mirin (sweet rice wine)
Cooking Instructions
Step 1
Let’s prepare the tempura batter using Chef Lee Yeon-bok’s renowned recipe, famously featured for its ‘Tang Soo Yook’ (sweet and sour pork)! In a large bowl, combine sweet potato starch, corn starch, and potato starch. Add water and mix well until smooth. Refrigerate for 1 to 2 hours to allow the starch to settle. Once settled, carefully pour off the clear water from the top, leaving the thickened starch behind. This forms the base for a wonderfully crispy and chewy tempura coating.
Step 2
While the batter is chilling, let’s prepare the outer breading. In a separate bowl, mix breadcrumbs with tempura flour. Add garlic flakes for extra aroma and flavor, and a teaspoon of herb salt for a subtle seasoning. This golden breading will give your tempura an irresistible crunch.
Step 3
After resting in the refrigerator, you’ll see that the starch has settled at the bottom, separating from the clear water above. Gently pour off this water, ensuring none of the thickened starch is lost. Your flavorful starch base is now ready for the next step.
Step 4
To the thickened starch, add one fresh egg, a teaspoon of herb salt, and two tablespoons of cooking oil. The egg and oil will contribute to the batter’s texture, making the tempura both crispy and tender.
Step 5
Now, use your hands to break up the thickened starch and mix everything together with the egg and oil. Continue mixing until you achieve a smooth, thick batter that flows like heavy cream. This consistency is key to a perfect tempura coating.
Step 6
Prepare the stars of our Tendon: squid, shrimp, and frozen gyoza. For the squid, clean it thoroughly and slice it into rings; this shape fries up beautifully and offers a pleasant texture. Lightly season the prepared squid, shrimp, and thawed gyoza with salt, pepper, and herb powder to enhance their natural flavors.
Step 7
Thaw the frozen shrimp either at room temperature or by soaking them in cold water. It’s crucial to pat them completely dry with paper towels after thawing. Excess moisture can prevent the batter from adhering properly and may cause oil splattering. Like the squid, season the shrimp with salt, pepper, and herb powder.
Step 8
Dip the seasoned squid rings into the prepared tempura batter, ensuring each piece is evenly coated. Gently toss them to make sure the batter adheres well.
Step 9
Next, generously coat the battered squid with the breadcrumb mixture. The combination of breadcrumbs and garlic flakes will create a wonderfully crunchy exterior. Repeat this process for the shrimp: first the tempura batter, then the breadcrumb coating. Set aside, ready for frying.
Step 10
The ideal frying temperature is around 170°C (340°F). Test the oil by dropping a small amount of batter; it should float to the surface after about 3 seconds. Carefully place the battered and breaded shrimp into the hot oil. For the first fry, cook them only until lightly golden, not deeply browned. This initial fry crisps them up slightly. Remove them, drain excess oil, and let them cool briefly. Double-frying is the secret to extra crispiness!
Step 11
After the first fry and a brief cooling period, increase the oil temperature slightly and fry the tempura a second time. This second fry will make them exceptionally crispy and ensure they stay that way for longer. Alternatively, you can do the first fry ahead of time and then do the second fry just before serving for the freshest, crispiest result.
Step 12
The squid tempura also benefits from a double-fry. You can experiment with different breading techniques, like using only batter or adding an extra layer of breadcrumbs for the second fry. (Our experiment found that breading and double-frying yielded the best results!) The resulting squid tempura looks incredibly appetizing.
Step 13
For the shrimp tempura, we opted for the classic method: batter, then breadcrumbs, followed by a double-fry. This ensures maximum crispiness. Truly, double-frying is the key to perfect tempura! These golden shrimp are delicious on their own, but they truly shine as the star of our rice bowl.
Step 14
Now, let’s assemble the Tendon! Arrange the freshly fried shrimp, squid, and gyoza tempura attractively over a generous portion of warm rice. Sprinkle with chopped green onions for a touch of freshness and color. Finally, drizzle the homemade Dashi sauce over the tempura and rice. The sauce will seep into the rice and tempura, creating an explosion of flavor. Your delicious Tendon, or Tempura Rice Bowl, is complete!
Step 15
Whip up your own delicious Dashi sauce at home with ease! Start by making a simple broth using a dashi pack or ingredients like dried shiitake mushrooms. Once the broth is ready, add bonito flakes and let it steep for a short while. Strain the mixture to get a clear, flavorful dashi base. Combine this with mentsuyu, sugar, and mirin, stirring well until everything is dissolved. This simple process yields a rich, umami-packed sauce that perfectly complements the crispy tempura!
