Tendon is definitely a rice bowl meal plus tempura topping. Ten Don is a short label for Tempura Donburi, and it is typically talked as Tendon. Some well-known ranges include oyakodon, topped using a delicious mix of chicken and egg, katsudon which has actually been topped with pork cutlets plus gyudon, made with pieces of marinaded meat.
Basically steamed rice in a bowl, sprinkle tentsuyu (tempura dipping sauce), and set tempura portions of your selection on the top. Crispy firm tempura on rice is merely tasty. Typically, huge shrimp alongside numerous ranges of veggies are made right into tempura.
Ingredients:
• 6 cups cooked medium-grain rice (Japanese sushi style rice)
• 8 (1 ounce) shrimp, in shells without heads
• 4 fresh shiitake mushrooms
• 1 medium yellow onions or 1 medium white onion
• 4 shiso leaves (or any other veggie of choice)
For Tempura Sauce
• 1⁄2 cup dashi
• 3 tablespoons mirin
• 3 tablespoons soy sauce
For Batter
• 1 egg
• 1⁄2 cup ice water
• 1⁄4 cup flour, plus
• 2 -2 1⁄2 tablespoons flour
• 2 tablespoons cornstarch
• 2 ice cubes
• Vegetable oil, for deep-frying
• Flour, for dusting
Instructions:
1. Get rid of shell from shrimp and devein, keeping tails.
2. Remove the tip of tails.
3. Mark underside (tummy side) of shrimp utilizing a knife at some areas to flatten.
4. Utilize your hands to flatten out totally after marking.
5. Cut stems from shitake mushrooms and shiso leaves.
6. Eliminate skin from onion, and chopped into 1/4 inch rings (like onion rings).
7. Put tempura sauce ingredients in a pan and take to a boil and simmer 2-3 mins.
8. Keep warm and comfortable.
9. For batter, mix egg and ice water in a bowl, include flour merged with cornstarch and mix very gently.
10. Put 2 ice in the mix to keep it cool and to enhance the batter touch. Do not over mixture.
11. Pre-heat oil to 350 degrees F.
12. Dust shrimps and veggie pieces with additional flour for cleaning, then coat with tempura batter and cook.
13. Fry couple of pieces each time to keep the oil temperature consistent.
14. When they are gently colored and crispy looking, Tempura pieces are done.
15. Do not over cook.
16. Put around 1 1/2 C cooked rice each right into 4 bowls and set tempura pieces equally into hot rice and spread some sauce over the rice tempura bowl.
Ingredients:
• 6 cups cooked medium-grain rice (Japanese sushi style rice)
• 8 (1 ounce) shrimp, in shells without heads
• 4 fresh shiitake mushrooms
• 1 medium yellow onions or 1 medium white onion
• 4 shiso leaves (or any other veggie of choice)
For Tempura Sauce
• 1⁄2 cup dashi
• 3 tablespoons mirin
• 3 tablespoons soy sauce
For Batter
• 1 egg
• 1⁄2 cup ice water
• 1⁄4 cup flour, plus
• 2 -2 1⁄2 tablespoons flour
• 2 tablespoons cornstarch
• 2 ice cubes
• Vegetable oil, for deep-frying
• Flour, for dusting
Instructions:
1. Get rid of shell from shrimp and devein, keeping tails.
2. Remove the tip of tails.
3. Mark underside (tummy side) of shrimp utilizing a knife at some areas to flatten.
4. Utilize your hands to flatten out totally after marking.
5. Cut stems from shitake mushrooms and shiso leaves.
6. Eliminate skin from onion, and chopped into 1/4 inch rings (like onion rings).
7. Put tempura sauce ingredients in a pan and take to a boil and simmer 2-3 mins.
8. Keep warm and comfortable.
9. For batter, mix egg and ice water in a bowl, include flour merged with cornstarch and mix very gently.
10. Put 2 ice in the mix to keep it cool and to enhance the batter touch. Do not over mixture.
11. Pre-heat oil to 350 degrees F.
12. Dust shrimps and veggie pieces with additional flour for cleaning, then coat with tempura batter and cook.
13. Fry couple of pieces each time to keep the oil temperature consistent.
14. When they are gently colored and crispy looking, Tempura pieces are done.
15. Do not over cook.
16. Put around 1 1/2 C cooked rice each right into 4 bowls and set tempura pieces equally into hot rice and spread some sauce over the rice tempura bowl.
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