Entree: Japan – Kanto / Tokyo – 天丼 ➤ Tendon (Bowl of steamed rice topped with assorted tempura and a savory-sweet soy-based sauce)

Serving Size: 4

Approximate Time

Prep 40 min

Cook 15 min

Total 55 min

Ingredients

- 2 cups (360 g) Japanese short-grain rice, uncooked
- 2 1/4 cups (540 ml) water (for rice; adjust per rice cooker)
- 8 large shrimp, peeled and deveined, tails on, approx. 12 oz (340 g)
- 1 medium sweet potato, 1/4-inch slices, approx. 8 oz (225 g)
- 1 small Japanese eggplant, cut into 3–4 long pieces, approx. 6 oz (170 g)
- 8 green beans or snap peas, trimmed, approx. 3 oz (85 g)
- 1 small kabocha or pumpkin wedge, thinly sliced, approx. 8 oz (225 g) (optional, can substitute additional sweet potato)
- 1 1/2 cups (190 g) all-purpose flour, divided (for dusting and batter)
- 1 cup (240 ml) ice-cold club soda or ice water
- 2 large eggs, lightly beaten
- 6 cups (1.4 L) vegetable oil for deep frying
- 1 1/2 cups (360 ml) dashi stock (homemade or made from instant dashi)
- 1/4 cup (60 ml) soy sauce
- 1/4 cup (60 ml) mirin
- 2 tbsp (28 g) granulated sugar
- 2 tbsp (30 ml) sake (optional)
- Pickled ginger or grated daikon (optional, for serving)

Instructions

1. Rinse rice until water runs clear, drain, and cook with 2 1/4 cups (540 ml) water in a rice cooker or covered pot until tender; keep warm.
2. Prepare tempura ingredients: pat shrimp and vegetables dry. Lightly dust each piece with a little flour to help batter adhere.
3. Make tentsuyu sauce: in a small saucepan combine dashi, soy sauce, mirin, sugar, and sake if using; bring to a simmer, taste and adjust sweetness/salt, then keep warm on lowest heat or off heat and covered.
4. Prepare tempura batter just before frying: place 1 cup (125 g) flour in a bowl; in another bowl whisk ice-cold club soda (or water) with beaten eggs, then pour into the flour and stir once or twice with chopsticks — batter should be lumpy and cold; do not overmix.
5. Heat vegetable oil in a deep pot to 350–360°F (175–180°C). Test with a small drop of batter; it should sizzle and float.
6. Dredge shrimp and vegetables lightly in the remaining 1/2 cup (65 g) flour, shake off excess, then dip into the batter and fry in batches to avoid crowding: fry shrimp 2–3 minutes until golden and floating; fry vegetables 2–4 minutes depending on thickness until crisp-tender and golden.
7. Drain tempura on a wire rack or paper towel for a minute; optionally place finished pieces briefly on kitchen paper to remove excess oil but keep crispness.
8. To assemble, place cooked rice in 4 bowls. Arrange tempura over the rice and spoon 1–2 tbsp (15–30 ml) of warm tentsuyu sauce over each bowl (or serve sauce on the side for diners to pour). Garnish with pickled ginger or grated daikon if desired and serve immediately.