By Rinshinomori on May 27, 2008
Photo by Rinshinomori
Photo by Rinshinomori
"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. ."
Serving Size: 1 (474 g)
Servings Per Recipe: 4
"This was an ok starter recipe, but I was disappointed that the veggies did not stay crisp. After about a minute of cooling off, the outside coating was soft (I like mine crispy)."
"Congrats! Your recipe was featured as our "Recipe of the Day" on the homepage ! (7/7/11)"
"I've wanted to try one of your authentic Japanese recipes for a long time, and this was a sensational place to start. I've never made tempura at home before, and am delighted to know it is so easy to prepare. Your instructions are excellent. Today I used prawns, red bell peppers, onions and dried shiitake mushrooms that I'd soaked in hot water. The tempura sauce is the perfect finishing touch for this dish. I will make this often in future, and will try a variety of ingredients. Thanks so much!"
"This was Great! I had to guess on how much flour and cornstarch to use since my scales have been broken for quite a while now. It turned out perfect though! I added some ground hot pepper and black pepper to the batter. Made two tempura sauces; this one which had great flavor but the mirin gave it a sweetness that I personally did not care for. The other I just made up with soy sauce, wasabi powder, seasoned rice vinegar and seaweed flakes. The vegetables we used were what was on hand: carrots, sweet potatoes, green beans, onions, red peppers. I love trying new things so I was sorry I didn't have the shitake's or the kabocha pumpkin. Maybe next time, because there will be a next time!! Thanks! Made for the Babes during ZWT4 for Zingo!"