Tendon (Tempura Rice Bowl) Recipe | Kikkoman Corporation

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

Cooking time

25 minutes

Calories

499kcal

Sodium

0.6g

Nutrition facts are for one serving.

Directions

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.
Place (A) into a pot and bring this mixture to a boil.
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.
Heat the deep-frying oil to 180℃ (356F), 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).

Cooking Up a Harmony

Cooking Basics

Shrimp - deveining

Shrimp or prawns have a dark-colored intestinal tract (often called a vein) running down the length of their back, this needs to be removed. For shrimps in shells, before removing the shell, place a toothpick into the 2nd to 3rd abdominal segment from the head and gently remove this. By slightly bending the back this process is made easier. For headless shrimp, quite often the intestinal tract has been removed with the head.

Shrimp - making slits in the underside

Make shallow incisions along the underside of the shrimp, then stretch out the shrimp at the cut points to straighten it out. This will prevent shrimp from curling up when cooked.

Carrots - rounds