1/2 Photos of Tempura Donburi - Tendon - Tempura Rice Bowl
In Japan, tempura over rice is simply called tendon. It's a shortened word for tempura donburi. You can certainly use any veggies, herbs, fish, seafood for the topping. Normally, large shrimp along with several varieties of vegetables are made into tempura. I like using shiso leaves. Shiso is sometimes called perilla in English and is often used in sushi restaurants - looks like big leaves somewhat similar to large basil leaves but with more texture. I love the taste of shiso and although some people compare shiso leaves to mint, I don't find them similar. Some of the vegetables you can use for tempura include (but not limited to) Japanese eggplant, sweet green Japanese pepper called shishito, kabocha pumpkin, onion, carrots, zucchini, shiso leaves, mushrooms, shitake mushrooms, sweet potato, potato, green beans, and leafy veggie, etc. I am revising this recipe to change the batter ingredients to US measurement for easier preparation. .
My Private Note
Units: US | Metric
- 6 cups cooked medium-grain rice (Japanese sushi style rice)
- 8 (1 ounce) shrimp, in shells without heads
- 4 fresh shiitake mushrooms
- 1 medium yellow onions or 1 medium white onion
- 4 shiso leaves (or any other veggie of choice)
For Tempura Sauce
- 1Remove shell from shrimp and devein, leaving tails. Cut off the tip of tails. Score underside (stomach side) of shrimp using a knife at several places to flatten. Use your fingers to flatten out completely after scoring.
- 2Trim stems from shitake mushrooms and shiso leaves.
- 3Remove skin from onion, and cut into 1/4 inch rings (like onion rings).
- 4Place tempura sauce ingredients in a pan and bring to a boil and simmer 2-3 minutes. Keep warm.
- 5For batter, combine egg and ice water in a bowl, add flour combined with cornstarch and mix very lightly. Place two ice cubes in the mixture to keep it cool and to improve the batter texture. Do not over mix.
- 6Preheat oil to 350 degrees F. Dust shrimps and vegetable pieces with extra flour for dusting, then coat with tempura batter and deep fry. Fry few pieces at a time to keep the oil temperature constant.
- 7Tempura pieces are done when they are lightly colored and crisp looking. Do not over cook.
- 8Place approximately 1 1/2 C cooked rice each into 4 bowls and place tempura pieces evenly onto hot rice and sprinkle some sauce over the rice tempura bowl.
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Nutritional Facts for Tempura Donburi - Tendon - Tempura Rice Bowl
Serving Size: 1 (474 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 513.4
- Calories from Fat 22
- Total Fat 2.5 g
- Saturated Fat 0.6 g
- Cholesterol 117.9 mg
- Sodium 1165.4 mg
- Total Carbohydrate 99.5 g
- Dietary Fiber 2.1 g
- Sugars 2.3 g
- Protein 19.2 g
The following items or measurements are not included: