Tendon (Tempura Donburi) Recipe

All-purpose flour: The base for the tempura batter, providing a light and crispy coating.

Ice water: Essential for keeping the batter cold, which helps it stay light and airy.

Beaten egg: Adds richness and helps bind the batter.

Shrimp: Peeled and deveined, these are the main protein in the tempura.

Sweet potato: Sliced and fried, adding a sweet and starchy element to the dish.

Zucchini: Sliced and fried, providing a fresh and slightly crunchy texture.

Dashi: A Japanese soup stock that forms the base of the donburi sauce.

Soy sauce: Adds a salty and umami flavor to the sauce.

Mirin: A sweet rice wine that balances the saltiness of the soy sauce.

Sugar: Adds sweetness to the donburi sauce.

Cooked white rice: The base of the dish, providing a neutral backdrop for the flavorful tempura and sauce.

When preparing tempura batter, make sure to use ice water to keep the batter cold. This helps create a lighter and crispier coating. Additionally, avoid overmixing the batter; a few lumps are fine and will contribute to the desired texture.

• all-purpose flour - Substitute with rice flour: Rice flour is traditionally used in tempura batter and will give a lighter, crispier texture.

• ice water - Substitute with sparkling water: Sparkling water can create a lighter, airier batter due to the carbonation.

• beaten egg - Substitute with club soda: Club soda can be used to achieve a similar lightness in the batter without the use of eggs.

• shrimp - Substitute with chicken strips: Chicken strips can be used as a protein alternative for those who do not consume seafood.

• sweet potato - Substitute with butternut squash: Butternut squash has a similar sweetness and texture when fried.

• zucchini - Substitute with eggplant: Eggplant has a similar texture and absorbs flavors well, making it a good alternative.

• dashi - Substitute with vegetable broth: Vegetable broth can be used as a base for the sauce if dashi is not available.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce with a similar flavor profile.

• mirin - Substitute with dry sherry: Dry sherry can mimic the sweetness and depth of flavor that mirin provides.

• sugar - Substitute with honey: Honey can be used to add sweetness and a slight floral note to the sauce.

• white rice - Substitute with brown rice: Brown rice offers a nuttier flavor and more fiber, making it a healthier alternative.

• Allow the tempura to cool completely before storing. This prevents condensation, which can make the batter soggy.
• Place the cooled tempura pieces in a single layer on a baking sheet lined with parchment paper. This helps to keep them from sticking together.
• Once the tempura is frozen solid, transfer the pieces to an airtight container or a resealable plastic bag. Label with the date to keep track of freshness.
• Store the tempura in the freezer for up to 1 month. For best results, consume within this time frame to maintain optimal texture and flavor.
• To reheat, preheat your oven to 375°F (190°C). Place the frozen tempura on a baking sheet and bake for 10-15 minutes, or until heated through and crispy. Avoid microwaving, as this can make the tempura soggy.
• For the donburi sauce, store any leftovers in an airtight container in the refrigerator for up to 1 week. Reheat gently on the stovetop before serving.
• The cooked rice can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop with a splash of water to restore moisture.

• Preheat your oven to 375°F (190°C). Place the leftover tempura on a baking sheet lined with parchment paper. Bake for about 10-15 minutes until the tempura is crispy and heated through.

• Use an air fryer set to 350°F (175°C). Arrange the tempura in a single layer in the basket. Air fry for 5-7 minutes, shaking the basket halfway through to ensure even reheating.

• For a quick method, use a toaster oven. Set it to 375°F (190°C) and place the tempura on the rack. Heat for 8-10 minutes until crispy.

• If you prefer using a stovetop, heat a non-stick skillet over medium heat. Add a small amount of vegetable oil and reheat the tempura for 2-3 minutes on each side until crispy.

• To reheat the donburi sauce, pour it into a small saucepan and warm over low heat, stirring occasionally until heated through.

• For the rice, sprinkle a few drops of water over it and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, or until warm.

• Alternatively, you can steam the rice by placing it in a heatproof bowl, covering it with foil, and setting it over a pot of simmering water for about 5 minutes.

• Mixing bowl: Use this to combine the flour, ice water, and beaten egg to create the tempura batter.

• Deep fryer: Heat the oil in this to fry the shrimp and vegetables until they are golden brown.

• Paper towels: Drain the excess oil from the fried tempura by placing them on these.

• Small saucepan: Combine the dashi, soy sauce, mirin, and sugar in this to make the donburi sauce.

• Measuring cups: Use these to measure out the flour, ice water, dashi, soy sauce, mirin, and sugar accurately.

• Whisk: Beat the egg with this before adding it to the tempura batter.

• Knife: Slice the sweet potato and zucchini with this.

• Cutting board: Place the sweet potato and zucchini on this while slicing them.

• Rice cooker: Cook the white rice in this to ensure it is perfectly fluffy.

• Serving bowls: Serve the cooked rice and tempura in these.

• Tongs: Use these to dip the shrimp and vegetables into the batter and to handle them while frying.

Prepare ingredients in advance: Chop and slice the vegetables and shrimp ahead of time to streamline the cooking process.

Use a thermometer: Ensure the oil is at the right temperature for frying to avoid undercooked or burnt tempura.

Make the sauce early: Prepare the donburi sauce beforehand and keep it warm to save time during assembly.

Batch frying: Fry multiple pieces of tempura at once to reduce cooking time.

Keep batter cold: Use ice water to keep the tempura batter cold, ensuring a crispier texture and quicker frying.