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!
[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]
Remove the back vein
Peel. Keep the shell
Cut the edge of the tail
Make 3-4 cut on the tummy
Press from the back towards the tummy
Season with 1% Salt
[Chapter 2: Batter]
Soak kombu and water 1 hour to overnight
Mix all the ingredients
Chill until needed
[Chapter 3: Sauce]
Mix everything apart from soy sauce and bonito
Boil on low heat, gas off
Add the bonito and soy sauce
Infuse 10-15 mins
Strain. Keep the kombu and bonito
[Chapter 4: Miso soup]
Put everything except miso and fav veggies.
Boil on low for 15-20 mins
Strain and Crush the prawn shell
Add your veggies. Cook it
Add the miso in the last minute minute
[Chapter 5: Tempura Egg]
Pour oil up to 3-3.5cm of your pot (1.2-1.4inch)
Heat oil at 175-180℃ (347-356F)
Strain an egg to get rid of excess whites
Mix the batter, add 2tbsp to an egg
Lightly mix, then put in the oil
Cook 1 mins. Use chopstick to adjust the shape
[Chapter 6: Tempura Prawn]
Reheat the sauce (Not boil)
Heat oil at 175-180℃ (347-356F)
Coat the prawn with rice flour
Then drop into the batter
Drop into the oil
Spoon over some batter on the prawn
Cook 2 mins
Once they look brown and no much bubble, done
Put the Tempura, sauce on top, and serve.