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Loading...Tendon is a beloved Japanese rice bowl crowned with crisp shrimp and vegetable tempura, all drizzled with a glossy sweet-savory sauce. The contrast of crunchy, just-fried tempura over warm, fluffy short-grain rice makes this one of Japan's most satisfying one-bowl meals. It comes together quickly once you have your batter and oil ready.
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings4
Yield4 bowls
Nutrition Facts
Per serving (estimated)
- 580 kcalCalories
- 18 gFat
- 2.5 gSaturated Fat
- 78 gCarbs
- 3 gFiber
- 8 gSugar
- 24 gProtein
- 850 mgSodium
- 450 mgPotassium
- 80 mgCalcium
- 3 mgIron
- 18 mgVitamin C
- 220 mcgVitamin A
Ingredients
For the rice
- 1.5 cups Japanese short-grain rice
- 2 cups water (for rice cooker)
- 1/4 tsp salt
For the tempura
- 8 large shrimp, peeled and deveined (tails intact)
- 1 small sweet potato, sliced 1/4-inch thick
- 1/2 small kabocha squash, seeded and sliced
- 1 small red bell pepper, cut into wide strips
- 4 shiso leaves (optional)
- Neutral oil, for frying (about 4 cups)
- 1 cup cake flour or tempura flour, plus 1/4 cup for dredging
- 1 large egg, cold
- 1 cup ice-cold sparkling water
- Pinch of salt
For the tentsuyu sauce
- 1 cup dashi stock
- 1/4 cup soy sauce
- 1/4 cup mirin
- 2 tbsp sugar
- 1 tsp grated ginger
For serving
- 2 tbsp grated daikon
- 1 tbsp chopped scallions
- Pickled ginger, sesame seeds, and a lemon wedge
Directions
- Rinse the rice until the water runs nearly clear, then cook with 2 cups water and salt in a rice cooker (or on the stovetop) until tender. Keep covered and warm.
- Make the tentsuyu: combine dashi, soy sauce, mirin, sugar, and ginger in a small saucepan. Bring to a simmer, stir to dissolve the sugar, and keep warm on low.
- Prep the tempura vegetables and pat the shrimp very dry with paper towels; lightly score the underside of each shrimp 2-3 times to prevent curling. Lightly dust the shrimp and vegetables with the reserved 1/4 cup flour.
- Heat 1.5 inches of oil in a heavy pot to 340°F (170°C). In a bowl, whisk the egg with the ice-cold sparkling water, then sift in 1 cup flour and stir just a few times, leaving lumps.
- Dip each shrimp and vegetable into the batter, letting excess drip off, then gently lower into the hot oil. Fry shrimp 2-3 minutes and vegetables 2-4 minutes, turning once, until pale gold and crisp. Drain on a wire rack.
- To assemble, divide the hot rice among 4 bowls. Arrange 2 shrimp and a mix of vegetable tempura on top of each bowl. Spoon 3-4 tablespoons of warm tentsuyu over the tempura.
- Garnish with grated daikon, scallions, pickled ginger, sesame seeds, and a lemon wedge. Serve immediately with extra sauce on the side.
Cook’s Notes
- Ice-cold sparkling water is the secret to lacy, ultra-crisp batter; keep the bowl over a larger bowl of ice while frying.
- Never overcrowd the pot; fry in small batches so the oil temperature stays between 335-345°F.
- For extra crunch, drizzle a small amount of hot sauce directly over the tempura right before serving to soak into the batter.
- Serve rice in warm bowls so the tempura stays crisp longer against the steam.
- Leftover tentsuyu keeps refrigerated for up to 5 days and is excellent as a dipping sauce for soba or grilled fish.
