Name: Batter-Fried Shrimp and Vegetables on Rice (Tendon )
Yield: Serves 4.
Cuisine: Japan
Ingredients: 2½–3 cups hot rice, cooked according to the master recipe with 1¼–1½ cups raw rice (or leftover cooked rice, briefly reheated); 4 batter-fried shrimp; leftovers are fine; 4 pieces of batter-fried eggplant or mushroom; leftovers are fine; 4 pieces of batter-fried green pepper or other green vegetable; leftovers are fine; 2 tablespoons mirin (syrupy rice wine); 4 tablespoons soy sauce; 1½ tablespoons sugar; Scant 1 cup dashi (Basic Soup Stock)

Preparation info

Serves
4
.

Difficulty
Complex

Appears in

At Home with Japanese Cooking

By Elizabeth Andoh

Published 1986

About

A simple and tasty way of using leftover tempura (batter-fried shrimp and vegetables) and rice. Serve this dish with hot soup and a colorful assortment of pickles.

Ingredients

Scant 1 cup dashi (Basic Soup Stock)
1½ tablespoons sugar
4

Method

Combine the stock, sugar, soy sauce and syrupy rice wine in a small saucepan and simmer, stirring, for 2–3 minutes.

Divide the rice among 4 deep bowls. If using leftover batter-fried foods, heat them first for a few minutes in a warm oven before placing a shrimp and 2 vegetable pieces over each mound of rice. If using freshly fried foods, place them directly over the rice. Pour some of