Tempura Donburi (Tendon)

Por Japanese Cooking 101 · 45 min

Ingredientes

Modo de preparo

1. Cut the kabocha squash into 1/4-inch (6 mm) slices. Peel the lotus root and slice it 1/4 inch (6 mm) thick. Remove the stems from the mushrooms and score their caps if you like. Quarter the eggplant lengthwise, slice each quarter into 1/4-inch pieces without cutting through the base, and fan them out. Lightly dust the eggplant with potato starch. Peel the shrimp and make diagonal cuts across them
2. Put all the sauce ingredients in a pot, bring to a boil and boil for one minute. Remove the katsuo or dashi packet, then cover and keep the sauce warm.
3. Sift the cake flour and potato starch together. Whisk the cold water and egg in a medium bowl. Add the flour to the egg mixture and stir gently with chopsticks, without overmixing.
4. Heat the oil to 375°F (190°C). Dip the vegetables and shrimp in the batter and deep-fry until they float and are cooked through.
5. Spoon some sauce over the steamed rice. Dip each tempura piece in the sauce and place it on top of the rice.

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