Tempura Rice Bowl Recipe with Tendon Sauce

By Sudachi · 60 min

Ingredients

Instructions

1. Put the batter ingredients in the fridge at least 30 minutes before cooking, and chill the measured dry ingredients in the freezer too.
2. Pour 3 tbsp soy sauce, 3 tbsp sake, 4 tbsp mirin, 1 tbsp light brown sugar and 1 tsp dashi granules into a small saucepan.
3. Bring to a boil over medium heat and let it bubble until thickened like a syrup, about 3 minutes. Take off the heat and let cool.
4. Make shallow diagonal cuts in the bellies of the 4 large shrimp to stop them curling. Remove the tails and cut the 2 eggplants in half lengthways. Trim the stems from the 4 shiitake mushrooms. Put some flour on a plate for dusting.
5. Heat a deep pot of oil to 180-190 °C.
6. Whisk 150 ml water and 1 egg until foamy, scoop out the foam, then add 100 ml chilled soda water.
7. Sift 30 g cornstarch and 150 g cake flour into the wet mixture in three batches, folding with crosses without overmixing; lumps are fine. Add 3 ice cubes.
8. Dust the ingredients lightly with flour, dip them in the batter and fry in separate batches: shrimp, mushrooms and eggplant for 2-3 minutes, perilla leaves and nori for about 30 seconds, until crispy and pale golden. Drain on a wire rack.
9. Dip a whisk in the leftover batter and drizzle it into the oil to make tempura flakes; fry until golden and crisp, then drain on kitchen paper.
10. Divide the 4 portions of cooked rice into deep bowls, leaving space at the top. Sprinkle with tempura flakes and drizzle with the tendon sauce.
11. Arrange the tempura on top, pour over the remaining sauce and serve at once.

Summarized from Sudachi's video. Watch it for the details.

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