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Tendon (天丼) – Rice Bowl with Tempura
More recipes: Japanese recipes · All Asian recipes
Tendon (天丼) – Rice Bowl with Tempura
Laura Chen
2
20 Minuten
25 Minuten
800
Japanese
Main course
Tendon is a Japanese rice bowl topped with tempura shrimp, zucchini and carrot. You fry everything in a light batter and lay it over freshly cooked rice. Soy sauce and chives go on top at the end.
Ingredients
- 200 g rice
- 300 ml water
- 6 shrimp, peeled and deveined
- 100 g tempura batter (store-bought mix or homemade)
- 500 ml vegetable oil for deep-frying
- 1 small zucchini, cut into thin slices
- 1 carrot, cut into thin strips
- Soy sauce for serving
- Fresh chives for garnish
Instructions
- Rinse the rice thoroughly until the water runs clear. Put it in a pot with 300 ml of water and bring to a boil. Reduce the heat and simmer on low for 15 minutes, then remove from the heat and let it rest for 10 minutes.
- Heat the vegetable oil in a large pan until hot enough that a drop of batter sizzles and fries right away.
- For the tempura, dip the shrimp, zucchini and carrot in the tempura batter and fry in batches in the hot oil until golden brown. Drain on paper towels.
- Divide the rice among bowls, arrange the freshly fried tempura on top and garnish with soy sauce and fresh chives.
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More recipes: Japanese recipes · All Asian recipes