📝 About This Recipe
Tendon is the soul-satisfying marriage of light, lacy tempura and steaming Japanese rice, all brought together by a rich, sweet-savory 'Tentsuyu' glaze. This iconic Tokyo-style dish celebrates the delicate balance between the crunch of the batter and the tender sweetness of fresh seafood and seasonal vegetables. Perfectly executed tempura should feel like a 'steamed' interior protected by a crisp golden shell, making every bite a masterclass in texture and umami.
🥗 Ingredients
The Foundation
- 2 cups Japanese Short-Grain Rice (cooked and kept warm)
Seafood and Vegetables
- 4 pieces Large Shrimp (Black Tiger or King) (peeled and deveined, tail left on)
- 2 slices Kabocha Squash (cut into 1/4 inch thick half-moons)
- 2 slices Sweet Potato (cut into 1/4 inch thick rounds)
- 2 pieces Shiitake Mushrooms (stems removed, caps scored with a cross)
- 4 pieces Shishito Peppers (pierced with a toothpick to prevent bursting)
- 2 small rectangles Nori (Seaweed) (cut into 2x3 inch pieces)
Tempura Batter
- 1 cup Cake Flour (sifted and chilled in the freezer)
- 1 large Egg (cold from the fridge)
- 200 ml Iced Water (must be ice-cold)
- 1 quart Neutral Oil (for frying, such as vegetable or canola)
- 2 tablespoons Toasted Sesame Oil (added to frying oil for authentic aroma)
Tendon Sauce (Taredashi)
- 1/2 cup Dashi Stock (kombu and bonito based)
- 3 tablespoons Soy Sauce (Japanese dark soy sauce)
- 3 tablespoons Mirin (sweet rice wine)
- 1 tablespoon Sugar (granulated)
👨🍳 Instructions
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1
Prepare the shrimp by making 3-4 small shallow slits on the belly side. Press the shrimp down firmly on the cutting board until you feel the fibers 'snap'; this ensures they stay straight when frying.
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2
Pat all seafood and vegetables completely dry with paper towels. Dust them lightly with a thin coating of extra cake flour; this helps the batter adhere properly.
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3
In a small saucepan, combine all 'Tendon Sauce' ingredients. Bring to a boil over medium heat, then reduce to a simmer for 3-5 minutes until slightly thickened and glossy. Set aside.
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4
Fill a heavy-bottomed pot or wok with neutral oil and the sesame oil. Heat to 340°F (170°C) for vegetables and 350°F (180°C) for seafood.
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5
Prepare the batter just before frying: Lightly beat the cold egg in a bowl. Pour in the ice-cold water and whisk briefly. Add the chilled sifted flour all at once.
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6
Using chopsticks, use a 'stabbing' motion to mix the batter for only 10-15 seconds. Do not overmix; lumps are desirable as they create the 'bloom' of the tempura.
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7
Fry the vegetables first. Dip the kabocha and sweet potato into the batter, let excess drip off, and gently slide into the oil. Fry for 2-3 minutes until tender and crisp.
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8
Dip the shrimp into the batter, holding them by the tail. As you place them in the oil, use your fingers to flick extra drops of batter onto the shrimp (a technique called 'Hana-age') to create a lacy, flower-like crust.
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9
Fry the shrimp for about 2 minutes until golden. For the nori, only dip one side into the batter and fry for 30 seconds to maintain its color.
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10
Drain all fried items on a wire rack for 30 seconds to ensure they don't get soggy from their own steam.
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11
Fill two deep bowls with warm rice. Drizzle a tablespoon of the warm sauce over the rice foundation.
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12
Quickly dip each piece of tempura into the warm sauce pot (or drizzle generously) and arrange them artfully over the rice, leaning the shrimp against the vegetables for height.
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13
Drizzle one final teaspoon of sauce over the top and serve immediately while the tempura is still crackling.
💡 Chef's Tips
Temperature is everything: keep your flour, egg, and water ice-cold to prevent gluten development, which leads to bready rather than crispy tempura. Never over-mix the batter; if you see flour streaks, that is perfectly fine. Maintain a consistent oil temperature; if the oil drops too low, the tempura will absorb grease and become heavy. Use a wire rack instead of paper towels for draining to allow air to circulate around the entire piece of tempura. If the batter becomes warm while you are cooking, place the bowl inside a larger bowl filled with ice.
🍽️ Serving Suggestions
Serve with a side of chilled Gari (pickled ginger) to cleanse the palate between bites. A bowl of hot Miso Soup with tofu and wakame provides a perfect savory contrast. Pair with a cold, crisp Japanese Lager or a glass of chilled Oolong tea. Offer a small dish of Shichimi Togarashi (seven-spice powder) for those who enjoy a bit of heat. A side of Sunomono (cucumber salad) adds a refreshing acidity that cuts through the richness of the fried food.