Tempura Donburi Tendon Tempura Rice Bowl Recipes

TEMPURA DONBURI - TENDON - TEMPURA RICE BOWL

Tempura Donburi - Tendon - Tempura Rice Bowl image

In Japan, tempura over rice is simply called tendon. It's a shortened word for tempura donburi. You can certainly use any veggies, herbs, fish, seafood for the topping. Normally, large shrimp along with several varieties of vegetables are made into tempura. I like using shiso leaves. Shiso is sometimes called perilla in English and is often used in sushi restaurants - looks like big leaves somewhat similar to large basil leaves but with more texture. I love the taste of shiso and although some people compare shiso leaves to mint, I don't find them similar. Some of the vegetables you can use for tempura include (but not limited to) Japanese eggplant, sweet green Japanese pepper called shishito, kabocha pumpkin, onion, carrots, zucchini, shiso leaves, mushrooms, shitake mushrooms, sweet potato, potato, green beans, and leafy veggie, etc. I am revising this recipe to change the batter ingredients to US measurement for easier preparation. .

Provided by Rinshinomori

Categories One Dish Meal

Time 30m

Yield 4 serving(s)

Number Of Ingredients 16

Ingredients

6 cups cooked medium-grain rice (Japanese sushi style rice)
8 (1 ounce) shrimp, in shells without heads
4 fresh shiitake mushrooms
1 medium yellow onions or 1 medium white onion
4 shiso leaves (or any other veggie of choice)
1/2 cup dashi
3 tablespoons mirin
3 tablespoons soy sauce
1 egg
1/2 cup ice water
1/4 cup flour, plus
2 -2 1/2 tablespoons flour
2 tablespoons cornstarch
2 ice cubes
vegetable oil, for deep-frying
flour, for dusting

Steps:

Remove shell from shrimp and devein, leaving tails. Cut off the tip of tails. Score underside (stomach side) of shrimp using a knife at several places to flatten. Use your fingers to flatten out completely after scoring.
Trim stems from shitake mushrooms and shiso leaves.
Remove skin from onion, and cut into 1/4 inch rings (like onion rings).
Place tempura sauce ingredients in a pan and bring to a boil and simmer 2-3 minutes. Keep warm.
For batter, combine egg and ice water in a bowl, add flour combined with cornstarch and mix very lightly. Place two ice cubes in the mixture to keep it cool and to improve the batter texture. Do not over mix.
Preheat oil to 350 degrees F. Dust shrimps and vegetable pieces with extra flour for dusting, then coat with tempura batter and deep fry. Fry few pieces at a time to keep the oil temperature constant.
Tempura pieces are done when they are lightly colored and crisp looking. Do not over cook.
Place approximately 1 1/2 C cooked rice each into 4 bowls and place tempura pieces evenly onto hot rice and sprinkle some sauce over the rice tempura bowl.

Nutrition Facts : Calories 513.4, Fat 2.5, SaturatedFat 0.7, Cholesterol 117.9, Sodium 1165.4, Carbohydrate 99.6, Fiber 2.1, Sugar 2.3, Protein 19.2

TEMPURA BOWL RECIPE BY TASTY

Tempura Bowl Recipe by Tasty image

Here's what you need: shrimps, sweet potato, mushroom, green bean, kabocha pumpkin, rice, egg, soda water, cup cake flour, oil, soy sauce, mirin, water, dashi granules

Provided by Hitomi Aihara

Categories Dinner

Time 30m

Yield 2 servings

Number Of Ingredients 14

Ingredients

4 shrimps
sweet potato
mushroom
green bean
kabocha pumpkin
rice
1 egg
½ cup soda water, cold
½ cup cup cake flour
oil, for frying
1 tablespoon soy sauce
1 tablespoon mirin
¼ cup water, hot
1 teaspoon dashi granules, japanese stock granules

Steps:

Prepare shrimp by taking off shell and deveining.
Make 4 slits down the stomach. Flip shrimp on the side and diagonally slice 4 more slits on each side. (This will keep the shrimp straight when cooked.)
In a medium bowl, beat egg and soda water.
Heat a pot of oil to 350˚F (180˚C).
Then add cake flour and mix, but keep it clumpy. Do NOT over-mix.
Dredge shrimp up to the tail and carefully place into frying oil. Fry for 2-3 minutes or until shrimp is fully cooked. Place tempura on paper towel to absorb oil or a wired rack to drain excess oil.
For the dipping sauce, combine soy sauce and mirin. If using, dissolve dashi in the hot water and add to the soy sauce and mirin.
Arrange assorted tempura on a bowl of rice.
Nutrition Calories: 2792 Fat: 253 grams Carbs: 128 grams Fiber: 15 grams Sugars: 19 grams Protein: 17 grams
Enjoy!

Nutrition Facts : Calories 334 calories, Carbohydrate 28 grams, Fat 17 grams, Fiber 1 gram, Protein 14 grams, Sugar 0 grams

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This recipe is to guide you through assembling Tendon. Therefore, the recipe does not include the prep and cook time for your tempura, tempura sauce, or steamed rice. Please look at my tempura recipes for more details because prep/cook time varies depends on serving size and ingredients of your choice.
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