Tendon Tempura Rice Bowl

RecipenKitchen Recipe 50 min · Serves 2 · Japanese

Why make it Crisp prawn and vegetable tempura piled over hot rice and brushed with a sweet-savoury soy glaze. It is a filling lunch bowl that makes a little frying go a long way.

You’ll need

Serves 2 1½ cups Japanese short-grain or sushi rice (or any short-gr… 1½ cups water, for cooking the rice 6 large prawns, peeled and deveined, tails left on 100 g sweet potato, peeled and cut into 5 mm slices 1 small aubergine (about 100 g), cut into 1 cm slices, skin… 6 green beans, trimmed 120 g plain flour (maida), plus 2 tbsp for dusting 2 tbsp cornflour + 9 more in the full recipe

1 Step 1 of 10 Rinse the rice in several changes of cold water until the water runs almost clear, then drain. Put it in a small saucepan with 1.5 cups water, cover and bring to a boil over medium heat.

2 Step 2 of 10 Once boiling, turn the heat to its lowest and cook covered until the water is absorbed and small steam holes appear on top. Turn off the heat and leave the lid on to steam.

3 Step 3 of 10 While the rice cooks, make the glaze. Simmer the soy sauce, mirin, sugar and 100 ml water or dashi in a small pan until it thickens slightly and coats a spoon. Set aside and keep warm.

4 Step 4 of 10 Prepare the prawns: make three shallow cuts across the belly side of each one and press gently to straighten them so they stay flat when fried. Pat all prawns and vegetables completely dry, then toss lightly in the 2 tbsp dusting…

5 Step 5 of 10 Beat the egg in a bowl, add the ice-cold water and stir. Tip in the flour and cornflour and mix with chopsticks for only a few strokes. The batter should be thin and lumpy, with some dry streaks left. The last 5 steps are in the full recipe.

Cook’s tip Keep the batter water ice cold and mix it briefly. Overmixing develops gluten and makes the coating heavy instead of light and lacy.

Tendon Tempura Rice Bowl

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