Tendon

Name: Tendon
Yield: 2 servings
Cuisine: Japanese
Ingredients: 6 large prawns, peeled with tails on; Aubergine, pumpkin, sweet potato and shiitake, sliced; 1 cup tempura flour (or plain flour with a little cornflour); 1 cup ice-cold water and 1 egg yolk; Sauce: 4 tbsp soy sauce, 4 tbsp mirin, 2 tbsp sugar, 100ml dashi; 2 bowls hot rice; Oil, for deep-frying

天丼/TEN-don/

Also known as: Tempura Don, Tempura Rice Bowl, Ten Don

About this dish

Crisp prawn and vegetable tempura laid over rice and drizzled with a sweet, thick soy sauce.

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Ingredients

🦐6 large prawns, peeled with tails on

🍆Aubergine, pumpkin, sweet potato and shiitake, sliced

🌾1 cup tempura flour (or plain flour with a little cornflour)

🧊1 cup ice-cold water and 1 egg yolk

🫙Sauce: 4 tbsp soy sauce, 4 tbsp mirin, 2 tbsp sugar, 100ml dashi

🍚2 bowls hot rice

🫗Oil, for deep-frying

Method

Serves 2

Simmer the sauce ingredients until slightly thickened.

Lightly mix the flour with the iced water and egg yolk; leave it lumpy.

Dip the prawns and vegetables in the batter and deep-fry at 175°C (350°F) until crisp and pale golden.

Dip each piece briefly in the sauce.

Arrange over the rice and drizzle with more sauce.

✓ What Makes it Authentic

Tendon (tempura donburi) has been a Tokyo favourite since the Edo period, when tempura was street food.

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