Tendon is a Japanese meal that consists of delicious crunchy tempura and rice together with a sweet sauce (Tendon No Tare). In Tokyo there is a fast food chain called Tenya that only serves Tendon. They sell their Tendon sauce in bottles so I usually use that sauce when I make my own Tendon however Tendon sauce can also be purchased in Japanese supermarkets.
You can use whatever vegetables, seafood or meat that you like for your tempura. For this recipe I used mostly vegetables and also some crab sticks.
Ingredients (serves 2):
- 1 cup plain flour
- 1 cup iced / very cold water
- 1 egg (beaten)
- 4 shitake mushrooms
- 4 crabsticks
- 4 baby sweet corn
- 4 broccoli pieces
- 4 slices pumpkin
- vegetable / sunflower oil for deep frying
- 2 cups cooked Japanese rice
- Tendon sauce
- Beat the egg in a large bowl and then add the iced water. The water must be very cold so that the tempura batter will be light and fluffy.
- Fold in the flour into the mixture in the bowl. Don’t overmix the batter.
- Heat around 2 cups of oil in a small pot on medium heat. When the oil is hot enough, dip each vegetable and crabstick into the batter and deep fry in batches for a few minutes until the batter is crispy. Place the cooked tempura onto a plate with a kitchen towel to absorb the excess oil.
- When all the tempura vegetables and crabsticks have been cooked, divide the cooked rice into two bowls and lay the tempura on top of the rice in each bowl.
- Drizzle the Tendon sauce over the tempura and rice and serve immediately.