Entree: Japan – 天丼 ➤ Tendon (Tempura rice bowl)

Serving Size: 2

Approximate Time

Prep 12 min

Cook 5 min

Total 25 min

Ingredients

- 4 tiger prawns, approx. 3 oz (85 g) each
- 1 cup (240 ml) ice-cold water
- 1 large egg
- 3/4 cup (95 g) all-purpose flour
- 2 tbsp (15 g) cornstarch or rice flour
- 1/4 tsp (1 g) salt
- Vegetable oil for deep-frying
- 1 1/2 cups (300 g) cooked Japanese short-grain rice (about 1 cup uncooked)
- 3/4 cup (180 ml) dashi stock
- 3 tbsp (45 ml) soy sauce
- 3 tbsp (45 ml) mirin
- 1 tbsp (12 g) sugar
- Optional: sliced green onion for garnish

Instructions

1. Cook rice and keep hot. Prepare prawns by deveining, making underside cuts to prevent curling, and patting dry.
2. Combine dashi, soy sauce, mirin, and sugar in a small saucepan and bring to a gentle simmer; remove from heat and keep warm.
3. Make a light tempura batter by whisking egg with ice-cold water, then folding in flour, cornstarch, and salt briefly; do not overmix.
4. Heat oil to 350–375°F (175–190°C). Dust prawns lightly with flour, dip into batter, and fry until crisp and pale golden, 2–3 minutes; drain.
5. Briefly dip fried prawns into the warm tentsuyu to glaze (or spoon warm tentsuyu over assembled bowl).
6. Divide rice between two bowls, arrange prawns on top, drizzle with additional warmed tentsuyu, and garnish with sliced green onion.