Classic Japanese Tempura Don (Ten-don)
Master the art of crispy, golden tempura with this classic Ten-don recipe. Featuring succulent shrimp and tender vegetables served over a seasoned rice base.
Tempura Don, or Ten-don, is a beloved Japanese comfort dish that celebrates the harmony between textures. By combining perfectly crispy, light-battered tempura with a rich, savory-sweet soy glaze over fluffy white rice, this bowl offers a balanced meal that is as satisfying to eat as it is impressive to prepare at home.
Ingredients
- 6 shrimp
- 70 g pumpkin
- 1 eggplant
- 40 g rapeseed
- 100 g tempura frying flour
- 150 g water
- 4 tbsp soy sauce
- 4 tbsp mirin
- 2 tbsp sugar
- 2 bowls steamed white rice
Instructions
- 1Prepare the shrimp
Peel the shrimp, remove the veins, and make shallow cuts along the back tendon. This prevents the shrimp from curling while frying, keeping them straight and uniform.
Tip: Pat the shrimp dry with a paper towel before coating to ensure the batter sticks perfectly. - 2Score the eggplant
Halve the eggplant and make a series of shallow, parallel incisions across the flesh without slicing all the way through the skin. This helps the heat penetrate evenly and creates an attractive pattern.
Tip: Keep the eggplant in cold water briefly after cutting if not frying immediately to prevent browning. - 3Mix the tempura batter
In a mixing bowl, combine 100g of tempura frying flour with 150g of water. Whisk gently until smooth, taking care not to overmix to maintain the light, airy texture required for crispy tempura.
Tip: Use ice-cold water for the batter to ensure the best possible crunch when frying. - 4Dust and coat ingredients
Lightly dust the prepared shrimp and vegetables with dry flour. This thin layer of dry flour acts as a primer, allowing the wet batter to adhere more evenly to the ingredients.
Tip: Shake off any excess dry flour to prevent the batter coating from becoming too thick or doughy. - 5Fry the tempura
Dip the floured ingredients into the prepared batter and carefully lower them into oil heated to 170-180°C. Fry until they turn a beautiful, light golden brown and become crispy.
Tip: Fry in small batches to maintain the oil temperature and prevent the ingredients from sticking together. - 6Prepare the dipping sauce
Combine 4 tablespoons of soy sauce, 4 tablespoons of mirin, and 2 tablespoons of sugar in a small pot. Heat over low heat, stirring constantly until the sauce thickens into a glossy, savory-sweet glaze.
Tip: The glaze is ready when it coats the back of a spoon smoothly without being overly thick. - 7Prepare the rice base
Take a bowl of freshly cooked hot white rice and drizzle a portion of the thickened tempura sauce directly over it. This creates a flavorful, seasoned foundation that will complement the crispy tempura pieces to be placed on top.
Tip: Ensure the rice is hot so it absorbs the savory-sweet sauce effectively.
