Tempura tendon, a beloved Japanese comfort food, is a symphony of textures and flavors. Imagine a steaming bowl of fluffy rice generously topped with crispy, golden-brown tempura—shrimp, vegetables, perhaps even soft-shell crab—all glistening under a rich, savory tendon sauce. The satisfying crunch of the tempura contrasts beautifully with the tender rice and the umami-rich sauce, creating a truly unforgettable culinary experience. It's a dish that effortlessly blends simplicity with sophistication, showcasing the delicate art of Japanese cooking.
This seemingly simple dish, however, requires careful attention to detail to achieve the perfect balance of crispiness, tenderness, and flavor. From preparing the delicate tempura batter to mastering the art of deep-frying, each step contributes to the overall success of your tendon. Ready to embark on this delicious culinary journey? Let's dive into the step-by-step process of creating authentic, mouthwatering tempura tendon.
Tools Needed
- Knife
- Peeler
- Mixing bowl
- Whisk
- Sieve
- Large pan
- Digital thermometer (optional)
- Fancy mold (optional)
Ingredients
Step-by-Step Instructions
Step 1. Prepare Ingredients and Sauce
- Peel and devein, making small cuts along the belly of some and flattening them, leaving others whole. Clean cod fillets, removing bones and scales.
- Cut shiitake mushrooms into star shapes. Slice eggplant into a fan shape. Peel and thinly slice carrots and onions.
- Combine water, soy sauce, mirin in a saucepan. Bring to a boil, then add sugar. Simmer for 5 minutes, adjusting taste as needed.
Step 2. Make and Fry the Tempura
- Whisk cold water and egg. Gradually add sieved flour, mixing gently to avoid gluten development.
- Coat ingredients in flour, brushing off excess. Dip in tempura batter.
- Heat oil to 160-170°C. Fry prawns and vegetables in batches, adding batter as needed for extra crispiness. Remove vegetables after 1-2 minutes, prawns slightly longer.
- Combine onion, carrot, shiso leaves, flour, and tempura batter. Fry in the oil using a mold or spoons, shaping as desired.
Step 3. Prepare the Kakeage
- Combine onion, carrot, shiso leaves, flour, and tempura batter. Fry in the oil using a mold or spoons, shaping as desired.
Step 4. Assemble and Garnish the Tendon
- Place rice in a bowl. Layer with kakeage, prawns, vegetables, and drizzle with tare sauce. Garnish as desired.
Read more: Onsen Tamago: How to Make Perfect Japanese Hot Spring Eggs
Tips
- Use any seafood or vegetables you like.
- Check the tare sauce frequently and adjust the taste.
- Don't overmix the tempura batter.
- Fry in batches to maintain oil temperature.
- Garnish for visual appeal
Nutrition
- Calories: Approximately 600-800
- Fat: 30-45g
- Carbs: 70-90g
- Protein: 25-35g
FAQs
1. What is the secret to crispy tempura?
The key is using ice-cold water in your batter, ensuring the oil is at the right temperature (around 350°F/175°C), and not overcrowding the pan. Don't move the tempura too much while frying.
2. Can I make the tempura batter and tendon sauce ahead of time?
Yes! The tempura batter is best made fresh, but the tendon sauce can be made a day or two in advance and stored in the refrigerator. This allows the flavors to meld.
With its perfect blend of crispy tempura, fluffy rice, and savory tendon sauce, this recipe delivers an authentic taste of Japan right to your table. Enjoy the satisfying crunch and rich flavors of this iconic dish, perfect for a comforting meal or a special occasion. Now go forth and create your own masterpiece of crispy tempura tendon!