Ebi Tendon, a beloved Japanese comfort food, translates to "shrimp tempura rice bowl," a deceptively simple dish that explodes with flavor and texture. Picture this: succulent, crispy shrimp tempura perched atop fluffy Japanese rice, generously drizzled with a rich, savory tendon sauce, and garnished with fragrant spring onions. The combination of sweet, savory, and crunchy elements creates a symphony of taste that will leave you craving more. This isn't just a meal; it's an experience, a celebration of Japanese culinary artistry.
This authentic Ebi Tendon recipe will guide you through every step, from preparing the perfect tempura batter to mastering the art of the tendon sauce. We'll unlock the secrets to achieving that signature crispy, light tempura, ensuring your Ebi Tendon is as delicious as it is visually stunning. Let's embark on this culinary journey and create an unforgettable bowl of Ebi Tendon.
Tools Needed
- Large bowl
- Whisk
- Deep fryer or large pot
- Serving bowls
Ingredients
- Tiger Prawns
- Eggplant
- Okra
- Sweet Potato
- Steamed Rice
- Tempura Batter
- Sesame Oil
- Tendon Sauce (Savory & Sweet)
- Vegetable Oil
Step-by-Step Instructions
Step 1. Prepare Ingredients and Batter
- Peel and clean the prawns. Cut the eggplant, okra, and sweet potato into bite-sized pieces.
- Whisk the tempura batter according to package instructions. Ensure the batter is smooth and free of lumps.
Step 2. Fry the Tempura
- Heat a generous amount of sesame oil and vegetable oil in a deep fryer or large, deep pot to 350°F (175°C).
- Dip each prawn and vegetable piece into the batter, ensuring they are fully coated. Carefully place the battered items into the hot oil, avoiding overcrowding.
- Fry until golden brown and crispy, about 2-3 minutes per batch. Remove from oil and drain on paper towels.
Step 3. Prepare the Rice
- While the tempura is frying, prepare a serving of steamed rice.
Step 4. Assemble and Serve
- Place the steamed rice in a bowl. Arrange the crispy tempura prawns and vegetables on top of the rice.
- Drizzle the tendon sauce generously over the tempura and rice.
Read more: Ochazuke Recipe: Easy Japanese Green Tea Rice Bowl
Tips
- Use high-quality ingredients for the best flavor and texture.
- Don't overcrowd the fryer; this will lower the oil temperature and result in soggy tempura.
- The batter should be thick enough to create a nice, crispy coating.
- Serve immediately for optimal crispiness.
Nutrition
- N/A
FAQs
1. Can I use frozen shrimp for this recipe?
Yes, but ensure they are completely thawed and patted dry before breading and frying. This helps achieve a crispier tempura.
2. How do I make sure my tempura doesn't get soggy?
Use a light hand with the batter, don't overcrowd the frying pan, and ensure the oil is hot enough before adding the shrimp. Drain the tempura well on paper towels after frying.
With its perfect blend of crispy tempura, savory sauce, and fluffy rice, your homemade Ebi Tendon is sure to impress. Enjoy the satisfying crunch and rich flavors of this classic Japanese dish, savoring each bite. Now go forth and create your own masterpiece!