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Ginhayaby Lyn Knecht
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Japan

Tendon

Tempura rice bowl with sweet tare sauce

Tendon is short for “tempura donburi” and unites crisp tempura with a sweet-savoury sauce over steaming rice. It arose in Edo-era Tokyo.

Prawns and vegetables are fried in airy tempura batter and coated with tare of soy sauce, mirin and dashi – crisp, sweet and filling.

Tendon
Servings2
Time40 min
LevelMedium

Ingredients

  • Prawns6
  • Vegetables (sweet potato, aubergine)150 g
  • Tempura flour & iced waterfor the batter
  • Soy sauce, mirin, dashi (tare)3 tbsp each
  • Sugar1 tbsp
  • Cooked rice2 bowls
  • Frying oilas needed

★ = available authentic in the Asia Boutique

Preparation

  1. Reduce soy sauce, mirin, dashi and sugar into tare.

  2. Mix tempura batter loosely with iced water.

  3. Dip prawns and vegetables and fry crisp.

  4. Place rice in bowls.

  5. Set the tempura on top and drizzle generously with tare.

Make it original

Tempura flour, mirin and dashi for tendon are in the Asia Boutique.

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