Vegetable Tempura Rice Bowl (Tendon)
Serves 4
5 mins prep
15 mins cook
20 mins total
Tempura rice bowl (Tendon) is a classic Japanese dish featuring crisp tempura over steamed rice, finished with a sweet-savory sauce. Simple to prepare and perfect for enjoying at home!
Tempura Batter
Tempura Sauce
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Prepare the Vegetables: Cut the eggplants into quarters and score the skin with thin slits. Slice the kabocha into thin pieces. Make a small slit along each shishito pepper to prevent bursting while frying.
Make the Batter: Beat the egg in a bowl. Add cold water and flour and stir gently.
Fry the Tempura: Heat oil in a deep pan to 170°C (340°F). Dip the vegetables into the batter and carefully place them into the hot oil. Fry until crisp, then transfer to a wire rack or paper towels to drain.
Make the Sauce: In a small saucepan, combine soy sauce, mirin, and sugar. Heat gently until the sugar dissolves.
Assemble the Tendon: Serve steamed rice in a bowl and drizzle with some of the tempura sauce. Arrange the tempura on top of the rice and pour a little more sauce over it. Enjoy!
