Photo: Tendon (Tempura Rice Bowl)

Place tempura on rice and enjoy with a swirl of deeply flavored sauce.

Cooking time
25 minutes
  • Nutrition facts are for one serving.

Ingredients(Servings: 2)

for 2 bowls (about 300 g or 10.6 oz.)


1 (about 80 g or 2.8 oz.)

1/6 (about 30 g or 1.1 oz.)

1 (about 40 g or 1.4 oz.)

1/4 (of an egg)

110 ml (3.7 fl. oz.)

125 ml (4.2 fl. oz.)

as needed

(A)Tendon Sauce

1 Tbsp

1/2 tsp

2 Tbsp

1/2 tsp a small amount


  1. Peel and devein the shrimps. Make a few slits in the underside of the shrimps and straighten these out. Cut the eggplants in half lengthwise. Leaving about 1 cm (0.4 in.) from the stem, make lengthwise slits across the width of each piece (doing so will create fan-shaped eggplant pieces after deep-frying). Slice the carrot and onion into 5 mm (0.2 in.) thick rounds. Cut the green pepper in half lengthwise, remove the stem and seeds.
  2. Place (A) into a pot and bring this mixture to a boil.
  3. Place the beaten egg in a bowl, add in the cold water and mix well with a fork until uniform. Sift in the flour and mix all ingredients together with a fork in a manner as if drawing the number ‘8’. Avoid over-mixing and stop mixing once only a slight powderiness remains.
  4. Heat the deep-frying oil to 180℃ (356℉), coat the ingredients from (1) in (3) and deep-fry each to crispy for 2 - 3 minutes. Scoop the warm rice into bowls, top with the tempura and pour on (2).