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Tendon | Tempura rice bowl

Tendon (天丼) is an another great rice bowl dish to try. This recipe uses rice flour. So it's gluten free! (Some brands might have some gluten. So please check the packet)


You can add your favourite veggies or try with different seafoods. The creativity is limitless!


The cooking part might need a bit of practise, but it's ok if you cannot do it perfectly from the beginning!!

The sauce is easy, and it's so flavourful!! As long as you made the sauce right, there will be a happy day!


Tendon | Tempura rice bowl



[Serving] 2 serves

[Prep time] 30 mins (Does not include time to soak Kombu)

[Cook time] 15 mins

[Storage] Best to eat immediately (The sauce: 4-5days in a fridge)

[Difficulty] A *(A=Hard E=Easy)


 

[Ingredients] (GRAM)


-King prawn 6-8

-Egg (Optional) 2


(Kombu Dashi)

-Water 800ml

-Kombu (Dried kelp) 4g


(Batter)

-Egg 1

-Kombu Dashi 250ml

-Rice flour 125g


(Sauce)

-Kombu Dashi 100ml

-Sugar 2tbsp (30g)

-Mirin 2tbsp (30ml)

-Sake 1tbsp (15ml)

-Soy sauce 3tbsp (45ml)

-Bonito flakes 10g


*If you are a gluten free person,

use gluten free soy sauce



(Prawn Dashi Miso soup)

-The remaining Kombu Dashi

-The left over kombu & bonito

-Ginger 2-3g

-Your favorite veggies

-Water 750ml

-Miso 2tbsp (45g)


 

[Ingredients] (OUNCE)


-King prawn 6-8

-Egg (Optional) 2


(Kombu Dashi)

-Water 28.22oz

-Kombu (Dried kelp) 0.15oz


(Batter)

-Egg 1

-Kombu Dashi 8.8oz

-Rice flour 4.4oz


(Sauce)

-Kombu Dashi 3.5oz

-Sugar 2tbsp (1oz)

-Mirin 2tbsp (1oz)

-Sake 1tbsp (0.5oz)

-Soy sauce 3tbsp (1.6oz)

-Bonito flakes 0.3oz


*If you are a gluten free person,

use gluten free soy sauce



(Prawn Dashi Miso soup)

-The remaining Kombu Dashi

-The left over kombu & bonito

-Ginger 0.07-0.1oz

-The prawn shell

-Your favorite veggies

-Water 26.4oz

-Miso 2tbsp (1.6oz)



[Recipe video]


(Chapter)

0:00 Prepare prawn

3:17 Batter

5:28 Sauce

7:50 Miso soup

10:11 Egg Tempura

12:12 Prawn Tempura

 

[Instruction]


[Chapter1:Prep prawn]

  1. Remove the back vein

  2. Peel. Keep the shell

  3. Cut the edge of the tail

  4. Make 3-4 cut on the tummy

  5. Press from the back towards the tummy

  6. Season with 1% Salt


[Chapter 2: Batter]

  1. Soak kombu and water 1 hour to overnight

  2. Mix all the ingredients

  3. Chill until needed


[Chapter 3: Sauce]

  1. Mix everything apart from soy sauce and bonito

  2. Boil on low heat, gas off

  3. Add the bonito and soy sauce

  4. Infuse 10-15 mins

  5. Strain. Keep the kombu and bonito


[Chapter 4: Miso soup]

  1. Put everything except miso and fav veggies.

  2. Boil on low for 15-20 mins

  3. Strain and Crush the prawn shell

  4. Add your veggies. Cook it

  5. Add the miso in the last minute minute


[Chapter 5: Tempura Egg]

  1. Pour oil up to 3-3.5cm of your pot (1.2-1.4inch)

  2. Heat oil at 175-180℃ (347-356F)

  3. Strain an egg to get rid of excess whites

  4. Mix the batter, add 2tbsp to an egg

  5. Lightly mix, then put in the oil

  6. Cook 1 mins. Use chopstick to adjust the shape


[Chapter 6: Tempura Prawn]

  1. Reheat the sauce (Not boil)

  2. Heat oil at 175-180℃ (347-356F)

  3. Coat the prawn with rice flour

  4. Then drop into the batter

  5. Drop into the oil

  6. Spoon over some batter on the prawn

  7. Cook 2 mins

  8. Once they look brown and no much bubble, done

  9. Put the Tempura, sauce on top, and serve.


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