Tendon (Tempura Rice Bowl)
A majestic tower of crispy, golden tempura arranged over a deep bowl of steamed white rice. The entire bowl is aggressively drizzled with a thick, sweet-and-savory soy glaze (Tentsuyu) that soaks perfectly into the rice below.
- 2 cups Warm cooked white rice
- 4 Large shrimp straightened for tempura
- 1/2 Sweet potato sliced
- 4 Shiso leaves or green bell pepper slices
- 1 cup Tempura batter mix
- Ice-cold water as per batter mix instructions
- Vegetable oil for deep frying
- 1/4 cup Tentsuyu Tempura dipping sauce or sweet soy glaze
Prepare the Ingredients: Straighten the shrimp by making shallow cuts on the belly. Slice the sweet potatoes thinly. Pat all ingredients completely dry.
Make the Batter: Mix the tempura batter powder with ice-cold water just until barely combined. Do not overmix; lumps are absolutely necessary for a crispy, light crust.
Fry the Tempura: Heat 2 inches of vegetable oil in a deep pot to 340°F (170°C). Dip the vegetables into the cold batter and fry until crisp and light golden. Next, dip the shrimp holding the tail, and carefully drag it through the hot oil to create a thick, blooming crust. Fry until crispy.
Assemble the Bowl: Fill a large, deep bowl with the warm white rice. Drizzle a small amount of the sweet Tentsuyu glaze directly onto the bare rice.
Build the Tower: Artistically arrange the crispy shrimp and vegetable tempura upright over the rice, leaning them against each other to create a tower. Drizzle the remaining thick, sweet glaze generously over the tempura so it cascades down into the bowl.
Keyword Classic, Rice Bowl, Shrimp, Tempura, tendon