Crispy Japanese Tempura Shrimp Rice Bowl (Ten Don)
Master Japanese Ten Don at home. Enjoy perfectly golden, crispy tempura shrimp served over steamed rice, finished with a savory soy glaze and creamy sauce.
Ten Don, a beloved Japanese classic, balances the delicate crunch of freshly fried tempura with the comforting warmth of steamed rice. The secret to its signature long, straight shrimp lies in the meticulous prep work—scoring and stretching the belly prevents curling in the hot oil. Finished with a sweet and savory tare (soy glaze) and an optional creamy drizzle, this dish brings the authentic tempura house experience straight to your kitchen.
Ingredients
- 12 large raw shrimp
- 1.5 cups tempura batter (prepared)
- 4 cups neutral frying oil
- 4 cups steamed white rice
- 4 tbsp dark soy-based glaze (tare)
- 4 tbsp creamy seasoned mayonnaise
- to taste chopped green onions
- to taste shredded seaweed (nori)
- to taste bonito flakes
Instructions
- 1Devein the shrimp
Place the shrimp on a cutting board and make a shallow incision along the back. Carefully remove the dark vein to ensure a clean, pleasant flavor.
Tip: Use a small, sharp knife for precise cuts along the back. - 2Wash the shrimp
Rinse the deveined shrimp thoroughly under cold running water in a metal strainer to remove any remaining impurities.
Tip: Ensure the shrimp are completely clean before proceeding to the next prep step. - 3Score the shrimp belly
Make three shallow cuts across the inner belly of the shrimp. This technique helps the shrimp stay straight during the frying process.
Tip: Keep the cuts shallow to avoid slicing completely through the meat. - 4Stretch the shrimp
Gently pull and massage the shrimp meat with your fingers to stretch it out, elongating its shape for a better presentation when fried.
Tip: Be gentle to avoid breaking or tearing the shrimp meat. - 5Coat in tempura batter
Holding the tail, dip the prepared shrimp into the tempura batter, ensuring it is evenly and thinly coated.
Tip: Shake off excess batter to ensure a light and crispy coating. - 6Lower into hot oil
Carefully lower the battered shrimp one by one into a large pot of bubbling hot oil (approximately 340°F/170°C). Hold the tail for a second before releasing so the shrimp sets its straight shape.
Tip: Do not overcrowd the pan, as this can lower the oil temperature and lead to soggy shrimp. - 7Fry until golden
Fry the shrimp for about 30 seconds. Watch closely as the tempura coating expands in the hot oil, crisping up and turning a beautiful golden brown.
Tip: Maintain a steady temperature to ensure the tempura batter stays light and crispy without burning. - 8Remove from oil
Once the shrimp are golden and crispy, lift them out of the hot oil using a large wire skimmer, allowing excess oil to drip off before transferring them to a serving bowl.
Tip: Use a wire rack if you have one to ensure the shrimp stay crispy by allowing air to circulate. - 9Plate the tempura
Take the freshly fried tempura shrimp and arrange them neatly over a prepared bowl of steamed white rice.
Tip: Position the shrimp leaning against each other to create an appealing visual height. - 10Drizzle with sauce
Drizzle the homemade dark soy-based sauce directly over the plated fried shrimp to add savory depth.
Tip: Squeeze the sauce in a back-and-forth motion for even coverage. - 11Add creamy sauce
Squeeze thick, decorative lines of creamy light-orange sauce back and forth over the stacked tempura shrimp.
Tip: Ensure the sauce is at room temperature to make it easier to squeeze in smooth lines. - 12Garnish the dish
Finish the dish by sprinkling freshly chopped green onions, shredded seaweed, and bonito flakes over the sauced tempura shrimp for extra flavor and texture.
Tip: Garnish just before serving so the seaweed and bonito flakes stay fresh and dont wilt too quickly.
