Tendon (Japanese Seafood and Vegetable Tempura Rice Bowl)
Ingredients: dashi soup, soy sauce, mirin, sake, sugar · 30 min cook time · 650kcal · $18.50
Ingredients
0.5cup dashi soup, 2tbsp soy sauce, 2tbsp mirin, 1tbsp sake, 1tbsp sugar, piece shrimps, piece squid, piece sweet potato, piece pumpkin, piece mushrooms, piece eggplant, piece asparagus, 3tbsp cold water, 3tbsp tempura flour
Instructions
1. Make tendon sauce by boiling dashi soup, mirin, sugar, and soy sauce in a pot.
2. Prepare shrimps by cutting the tail tip, removing moisture, removing the sand vein with a stick, peeling the shell, making cuts, and straightening them.
3. Cut sweet potato, pumpkin, eggplant, asparagus, and tear maitake mushrooms into bite sizes.
4. Make tempura batter by mixing cold water and tempura flour lightly.
5. Sprinkle tempura flour on the ingredients before dipping them into the batter and deep-frying in hot oil.
6. Place fried tempura on kitchen paper to absorb excess oil.
7. Pour hot tendon sauce over a hot rice bowl, arrange the tempura, and serve.
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