Tendon (Tempura Rice Bowl)

Tendon (Tempura Rice Bowl)

The sweet tentsuyu sauce is soooo good in this. If you make the sauce according to the measurements listed, you can make a tendon tempura bowl that's just as tasty as one you can get at a restaurant.

Ingredients: 4 servings

8 to 12
Eggplants (small)
Bell peppers
Kabocha squash
about 150 g
a. Dashi stock
200 ml
a. Soy sauce
7 tablespoons
a. Sake
2 tablespoons
a. Mirin
3 tablespoons
a. Sugar
3 tablespoons
b. White flour
1 cup (200 ml)
b. Cold water
about 2/3 cup (170 ml)
b. Beaten egg
Plain cooked rice
4 servings


1. Take the digestive tracts out of the squid and shrimp and pat dry with paper towels. Cut the vegetables into easy to eat pieces.
2. Combine the ingredients marked a. (dashi stock, soy sauce, sake, mirin, sugar) and simmer for about 5 minutes to reduce a bit.
3. Put the ingredients marked b. (flour, water, beaten egg) in a bowl and mix together lightly to make the batter. Dip the vegetables, shrimp and squid in the batter and fry in oil.
4. Dip the fried vegetables, shrimp and squid tempura in the tentsuyu sauce made in Step 2, mound on top of rice and pour over more sauce, and it's done.

Story Behind this Recipe

I usually don't measure out my ingredients when I'm cooking, but this tentsuyu sauce is an exception - I always measure things out carefully for this dish. The robust and rather assertive flavor is so delicious. My tempura often doesn't turn as as crispy as I want it to, but as long as I have this tentsuyu sauce the final result is great!!!