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Tendon japonais

Name: Tendon japonais
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: JP
Ingredients: 600 g cooked Japanese short-grain rice, kept hot; 200 ml dashi stock (kombu and bonito); 60 ml soy sauce; 60 ml mirin; 1 tbsp sugar; 8 large shrimp (about 400 g), peeled, deveined, tails left on; 1 small (150 g) sweet potato, cut into 1 cm slices; 150 g kabocha squash, cut into thin wedges; 4 green beans or shishito peppers, trimmed; 4 shiso leaves (optional); 100 g cake flour (soft wheat flour), plus extra for dusting; 1 egg yolk, chilled; 200 ml ice-cold water; 1 litre neutral oil for deep-frying (vegetable, canola, or a blend with a little sesame oil); 1 sheet nori, cut into thin strips, to serve; 1 scallion, thinly sliced, to serve; to taste shichimi togarashi (optional)

25m

Prépa

20m

Cuisson

Portions

Moyen

Difficulté

Bol de riz garni de tempura de crevettes et légumes croustillants, nappé de sauce tentsuyu sucrée-salée.

#japanese#donburi#rice-bowl#tempura#shrimp#comfort-food

Portions

4portions

Ingrédients

Nutrition

calories650

protein26g

carbs88g

fat22g

fiber3g

Par portion

Étapes

Make the tentsuyu sauce

In a small saucepan over medium heat, combine the dashi, soy sauce, mirin and sugar. Bring to a gentle simmer and cook for 2 minutes so the flavors blend, then remove from the heat and keep warm.

200 ml dashi stock
60 ml soy sauce
60 ml mirin
1 tbsp sugar

✅ C'est prêt quand : sauce is hot and slightly fragrant

⏱2:00

Prepare shrimp and vegetables

Score each shrimp with 3–4 shallow cuts along the belly and press gently to straighten it so it won't curl in the oil. Pat the shrimp, vegetables and shiso leaves completely dry with paper towels, then dust everything very lightly with flour so the batter has something to grip.

8 large shrimp
1 small (150 g) sweet potato
150 g kabocha squash
4 green beans or shishito peppers
4 shiso leaves
about 1 tbsp (extra) flour, for dusting

✅ C'est prêt quand : all pieces are dry and lightly dusted with flour

Mix a cold, lumpy batter

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Fry the vegetables

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Fry the shrimp

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Assemble the bowls

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Make the tentsuyu sauce

In a small saucepan over medium heat, combine the dashi, soy sauce, mirin and sugar. Bring to a gentle simmer and cook for 2 minutes so the flavors blend, then remove from the heat and keep warm.

200 ml dashi stock
60 ml soy sauce
60 ml mirin
1 tbsp sugar

✅ C'est prêt quand : sauce is hot and slightly fragrant

⏱2:00

Prepare shrimp and vegetables

8 large shrimp
1 small (150 g) sweet potato
150 g kabocha squash
4 green beans or shishito peppers
4 shiso leaves
about 1 tbsp (extra) flour, for dusting

✅ C'est prêt quand : all pieces are dry and lightly dusted with flour

Mix a cold, lumpy batter

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fry the vegetables

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Fry the shrimp

This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.

Assemble the bowls

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History & Culture

The Story Behind the Dish

📍 Tokyo (Edo)📅 Edo period🍤 JP

Tempura itself arrived in Japan through Portuguese traders in the 16th century, and over time Edo-period cooks turned deep-fried battered seafood into a fast, satisfying street food. Serving it over a bowl of rice with a savoury dashi-based sauce, rather than as a formal course with dipping sauce, grew out of the same no-fuss donburi culture that gave Tokyo its beef bowls and eel bowls.

Tendon became a staple of casual tempura shops and train-station counters, prized for being quick, filling and deeply comforting, especially on a cold day.

⭐ Why It's Famous

It's loved for the contrast between crackly, freshly fried tempura and rice that's softened just at the edges by the warm, sweet-savoury tentsuyu.

💡 Fun Fact

Many old-school tendon shops pour the sauce over the rice before the tempura goes on, then add more on top, so every bite has both crisp and soaked textures.

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