Tempura Donburi - Tendon - Tempura Rice Bowl

Recipe by Rinshinomori
READY IN: 30mins


  • 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
  • 12
    cup dashi
  • 3
    tablespoons mirin
  • 3
    tablespoons soy sauce
  • For Batter
  • 1
  • 12
    cup ice water
  • 14
    cup flour, plus
  • 2 - 2 12
    tablespoons flour
  • 2
    tablespoons cornstarch
  • 2
    ice cubes
  • vegetable oil, for deep-frying
  • flour, for dusting


  • Remove 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.
  • Trim stems from shitake mushrooms and shiso leaves.
  • Remove skin from onion, and cut into 1/4 inch rings (like onion rings).
  • Place tempura sauce ingredients in a pan and bring to a boil and simmer 2-3 minutes. Keep warm.
  • For 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.
  • Preheat 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.
  • Tempura pieces are done when they are lightly colored and crisp looking. Do not over cook.
  • Place 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.