Tendon

Sprache:

With this recipe for Tendon , you can conjure up crispy tempura made from prawns and vegetables, served over steamed rice – accompanied by a rich Tentsuyu sauce as a dip.

By the way, you can find out everything you need to know about Tempura here in this detailed article:

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And now I hope you have fun and enjoy making this delicious Tendon recipe!

Serves 2 | 30 minutes

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Freshly cooked rice with a crispy topping of homemade Tempura – that’s how you conjure up a classic Japanese tendon. It’s served with a rich tsuyu sauce.

Ingredients (serves 2)

700 g vegetables (e.g. sweet potatoes, green beans, mushrooms)
250 g tempura flour (Tempurako) (im Shop ansehen)
400 ml water
100 ml sesame oil (im Shop ansehen)
400 ml oil (e.g. rapeseed oil)
50 ml Hon Tsuyu (dipping sauce) (im Shop ansehen)

2 portions of rice (see the recipe in a saucepan or in a rice cooker):
✔ 200 g rice (im Shop ansehen)
✔ 200 ml water (fresh, cold tap water)
✔ 1 pinch salt

Preparation (30 minutes)

Step 1

Gather the ingredients for the tendon and prepare the rice (i.e. wash and cook the rice (see the recipe in a rice cooker or in a saucepan)).

Step 2

Wash the vegetables and cut them into smaller pieces if necessary. Sweet potatoes, pumpkins and aubergines should be cut into 5mm-thick slices. For green beans, simply remove the ends. Mushrooms can be used whole, halved or quartered.

Step 3

To make the tempura batter , quickly and vigorously whisk the tempura mix with water in a bowl using a whisk. The batter is ready as soon as it starts to bubble and there are only a few lumps left.

Step 4

Fill a sufficiently large saucepan (appropriate for the size of the chopped base ingredients) with sesame oil and rapeseed oil in a ratio of 1:4 (a saucepan with a 16 cm diameter should be filled to a height of 3 cm – equivalent to approximately 100 ml of sesame oil and 400 ml of rapeseed oil). Heat the oil to 160–180°C. Always monitor the temperature with a kitchen thermometer.

Step 5

Once the oil has reached the correct temperature, dip the vegetables individually or in small batches (no more than half the amount of oil in the pan) into the tempura batter (Be careful not to ‘throw’ the vegetables into the hot oil or simply drop them in, as there is a serious risk of burns! You can let them slide gently into the pan.) and fry them one by one in the oil for about 3 minutes.

Step 6

The batter should have small bubbles and a golden-brown surface. Carefully lift the cooked Tempura out of the oil and place on a plate lined with kitchen paper to drain. Repeat the process until all the vegetables have been used up.