Tendon

Name: Tendon (Tempura on Rice)
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1 egg; ½ eggplant (aubergine); 100 ml (3½ fl oz) mirin; 100 ml (3½ fl oz) soy sauce; 4 cm x 4 cm (1½ in x 1½ in) piece kombu seaweed; ½ green capsicum (pepper); 360 ml (12½ fl oz) water; 8 large raw prawns (shrimp); ¼ white sweet potato; vegetable oil, for deep-frying; 2 handfuls katsuobushi*; 125 ml (4 fl oz/½ cup) very cold water; 1 sheet nori seaweed, shredded; 2 tablespoons raw (demerara) sugar; 75 g (2½ oz/½ cup) plain (all-purpose) flour; 4 bowls of cooked rice

Tempura on Rice

Preparation info

Serves
4

Difficulty
Easy
Ready in
1 hr

Appears in

Tokyo Cult Recipes

By Maori Murota

Published 2015

About

Ingredients

8 large raw prawns (shrimp)
¼ white sweet potato
½ green capsicum (pepper)

Asia
Japan
Lunch
Fish course
Pescatarian
Tokyo

Method

Place all the sauce ingredients in a saucepan and bring to the boil. Cook on a low heat for 15 minutes, then strain. You can keep this sauce in the refrigerator for up to 3 weeks.

For the tempura batter, break the egg into a large bowl. Mix well with the water, then add the flour and lightly mix, leaving it slightly lumpy – this makes for a crispy batter. Set aside in the refrigerator.<