Tendon Tempura Rice Bowl

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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.

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

1. 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.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.

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