Tempura Rice Bowl (Tendon)
天丼 TendonSay it: TEN-don
Tendon is a Japanese rice bowl from Tokyo topped with freshly fried tempura and a glossy drizzle of sweet soy tare. A bowl of hot short-grain rice is crowned with crisp shrimp and vegetables, then seasoned at the table so the batter stays light. It is a familiar lunch and casual dinner, sold at tempura counters and made at home. The contrast of crackling batter, warm rice, and savory-sweet sauce is what makes it special.
Tempura Rice Bowl (Tendon)
天丼, Tendon
Pronounced TEN-don
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Level
- Medium
Also nut-free.
Allergens: contains gluten, egg, shellfish, soy. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
Rice
Tempura toppings
Batter
Tare
For frying
Method
Put the rice in a bowl and rinse under cold running water, stirring gently, until the water runs almost clear. Drain well, then cook with the 2 1/2 cups (600 ml) water in a rice cooker or covered pot according to the appliance or package directions. Keep hot.
For the tare, combine the soy sauce, mirin, sake, and sugar in a small saucepan. Bring to a gentle simmer over medium heat and cook for 2-3 minutes, until the sugar dissolves and the sauce is glossy and slightly syrupy. Remove from the heat and keep warm.
Prepare the toppings. peel the shrimp, leaving the tail shells on, and devein. Pat very dry and make 3-4 shallow crosswise cuts on the belly side of each shrimp so they fry straight. Cut the sweet potato into 1/4-inch (6 mm) rounds, slice the eggplant lengthwise into 1/4-inch (6 mm) strips, and trim the green beans; pat all the vegetables dry.
Heat the oil in a deep, heavy pot to 350°F (175°C). Set a wire rack over a tray. While the oil heats, whisk the egg and ice-cold water in a bowl until just combined. Add the flour all at once and stir with chopsticks or a fork until the batter is just moistened and still lumpy; do not overmix.
Hold each shrimp by the tail, dip it in the batter, let the excess drip back into the bowl, and lower it into the oil. Fry in batches, without crowding, for 1-2 minutes, until the batter is crisp, pale golden, and the shrimp are opaque at the center. Drain on the rack.
Fry the vegetables in the same oil. sweet potato for 2-3 minutes until tender and golden at the edges, eggplant for 1-2 minutes until crisp and light golden, and green beans for about 1 minute until bright green and blistered. Drain well and skim any stray batter from the oil between batches.
Divide the hot rice among 4 deep bowls. Arrange the shrimp and vegetables on top, drizzling each bowl with tare to taste, or serve the tare on the side so the batter stays crisp. Serve immediately.
Regional variants
Some tempura shops make ebi-ten-don with shrimp only, while others add squid, scallop, pumpkin, or shiso. Kakiage-don uses a mixed vegetable-and-shrimp fritter instead of individual pieces.
Cook's notes
- Keep the batter ice-cold and mix it as little as possible; lumps are fine and make a lighter crust.
- Fry in small batches and maintain the oil at 350°F (175°C), letting it return to temperature between batches.
- Drizzle the tare just before eating so the tempura stays crisp.
Serve with
Miso soup and pickled vegetables, or hot green tea.
Make ahead and storage
The tare can be made up to 5 days ahead and refrigerated; fry the tempura just before serving. Leftover fried tempura can be reheated in a hot oven or toaster oven, though it will soften.
