Classic Tempura Don (Tendon)
Master the art of perfectly crispy Tempura Don at home. This comforting Japanese rice bowl features golden-fried shrimp and vegetables drizzled with a savory-sweet sauce.
Tendon, or Tempura Donburi, is a beloved Japanese comfort food that crowns a simple bowl of steamed rice with delicately fried, crispy tempura. The secret to its signature crunch lies in using icy cold water and the technique of scattering tiny batter drops into the hot oil. Finished with a drizzle of savory sauce, this dish brings the authentic taste of a Japanese diner straight to your kitchen.
Ingredients
- 2 egg yolks
- 50 g cornstarch
- 100 g low-gluten flour
- 150 ml cold water
- 8 large shrimp
- 1/2 lotus root
- 1 bunch enoki mushrooms
- as needed frying oil
- 2 bowls steamed white rice
- to taste tempura sauce
Instructions
- 1Prepare the tempura batter
In a glass bowl, whisk together two egg yolks, 50 grams of cornstarch, 100 grams of low-gluten flour, and 150 milliliters of cold water. Mix until you achieve a smooth, slightly thick consistency to ensure a perfect coating.
Tip: Using cold water is crucial for a light, crispy tempura batter. - 2Create crispy bits
Heat oil to 175 degrees Celsius. Use your fingers to sprinkle small droplets of the prepared batter into the hot oil. These will fry into tiny crispy bits which will later be used to coat your tempura for extra texture.
Tip: This technique creates the signature crunchy clothing for your tempura. - 3Prepare the shrimp
Peel and devein the large shrimp. Carefully use a knife to make a shallow cut along the back to remove the vein, which helps the shrimp stay straight during frying and ensures it is clean.
Tip: Ensure the shrimp is completely dry after washing to help the batter stick better. - 4Coat the shrimp
Dip the prepared shrimp into the tempura batter, then immediately press or roll it in the crispy bits you fried earlier. This double-layer method adds a wonderful crunch to your tempura shrimp.
Tip: Work quickly to ensure the batter doesnt slide off before it hits the oil. - 5Fry the tempura shrimp
Carefully place the fully coated shrimp into the hot oil at 175 degrees Celsius. Use chopsticks to hold the shrimp for a moment as they enter the oil to help them set their shape. Fry until the batter is golden brown and crispy then remove from the oil and drain.
Tip: Holding the shrimp for a few seconds with chopsticks prevents them from curling too much and helps maintain a straight appealing shape. - 6Assemble and sauce the bowl
Once all your tempura pieces are fried, arrange them neatly over a bowl of warm, steamed rice. Finish the dish by drizzling a generous spoonful of savory tempura sauce over the top to bring all the flavors together.
Tip: Adding the sauce right before serving ensures the tempura stays crispy while absorbing just enough flavor.
