Steps to Prepare Ultimate Tendon (Tempura Rice Bowl)
Hello everybody, it is me, Dave, welcome to our recipe page. Today, I will show you a way to prepare a special dish, Step-by-Step Guide to Make Favorite Tendon (Tempura Rice Bowl). One of my favorites. This time, I'm gonna make it a bit tasty. This will be really delicious.
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Many things affect the quality of taste from Tendon (Tempura Rice Bowl), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Tendon (Tempura Rice Bowl) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Tendon (Tempura Rice Bowl) is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
To begin with this recipe, we must first prepare a few ingredients. You can cook Tendon (Tempura Rice Bowl) using 14 ingredients and 4 steps. Here is how you cook it.
I usually don't measure out my ingredients when I'm cooking, but this tentsuyu sauce is an exception - I always measure things out carefully for this dish. The robust and rather assertive flavor is so delicious. My tempura often doesn't turn as as crispy as I want it to, but as long as I have this tentsuyu sauce the final result is great!!! Dry the shrimp and squid very well. If you reduce the tentsuyu sauce a little it will become very tasty. Recipe by Runako
Ingredients and spices that need to be Take to make Tendon (Tempura Rice Bowl):
- 8 to 12 Shrimp
- 1 Squid
- 2 Eggplants (small)
- 2 Bell peppers
- 150 grams Kabocha squash
- 200 ml a. Dashi stock
- 7 tbsp a. Soy sauce
- 2 tbsp a. Sake
- 3 tbsp a. Mirin
- 3 tbsp a. Sugar
- 200 ml b. White flour
- 170 ml b. Cold water
- 1 b. Beaten egg
- 4 servings Plain cooked rice
Instructions to make to make Tendon (Tempura Rice Bowl)
- Take the digestive tracts out of the squid and shrimp and pat dry with paper towels. Cut the vegetables into easy to eat pieces.
- Combine the ingredients marked a. (dashi stock, soy sauce, sake, mirin, sugar) and simmer for about 5 minutes to reduce a bit.
- Put the ingredients marked b. (flour, water, beaten egg) in a bowl and mix together lightly to make the batter. Dip the vegetables, shrimp and squid in the batter and fry in oil.
- Dip the fried vegetables, shrimp and squid tempura in the tentsuyu sauce made in Step 2, mound on top of rice and pour over more sauce, and it's done.
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