Vegetable Tempura Rice Bowl (Tendon)
Serves 45 mins prep15 mins cook
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!
0 servings
What you need
Instructions
0 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. 1 Make the Batter: Beat the egg in a bowl. Add cold water and flour and stir gently. 5 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. 2 Make the Sauce: In a small saucepan, combine soy sauce, mirin, and sugar. Heat gently until the sugar dissolves. 6 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!View original recipe