Tempura Donburi (Tendon) with Assorted Vegetables & Dipping Sauce

A flavorful and satisfying Japanese rice bowl topped with crispy tempura vegetables and a savory-sweet dipping sauce.

Prep Time

25 minutes

Total Time

55 minutes

Calories

750

Level

Medium

Yields

4 servings

Cost

£3.43

Season:

🌸 Spring•☀️ Summer•🍂 Autumn

Meal Type:

Lunch•Snack

Cuisine:

Japanese

Main Ingredient:

Rice

Ingredients

Servings

4cupsCooked Japanese Rice(Sushi rice or short-grain rice recommended)

£1.50

4cupsVegetable Oil(For deep frying, use canola, vegetable, or peanut oil)

£2.00

1mediumSweet Potato(Sliced into 1/4-inch thick rounds)

£0.75

1mediumEggplant(Sliced into 1/4-inch thick rounds or batons)

£0.85

1cupGreen Beans(Trimmed)

£0.90

1mediumBell Pepper (Red or Yellow)(Cut into 1-inch pieces)

£0.70

1cupBroccoli Florets(Cut into bite-sized pieces)

£0.80

8mediumShiitake Mushrooms(Stems removed, caps halved or quartered if large)

£2.50

1cupTempura Batter Mix(Follow package instructions for water ratio. Can use a homemade version: 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tsp baking powder, pinch of salt, and cold water.)

£1.20

As neededIce Water(For the tempura batter. Usually about 3/4 cup if using pre-made mix)

Dipping Sauce (Tentsuyu)(See dipping sauce ingredients below)

0.5cupSoy Sauce(For dipping sauce (Tentsuyu))

£0.30

0.3cupMirin(For dipping sauce (Tentsuyu))

£0.75

0.5cupDashi Stock(For dipping sauce (Tentsuyu). Can use instant dashi powder.)

£0.60

1tablespoonSugar(For dipping sauce (Tentsuyu))

£0.05

2tablespoonsGrated Daikon Radish(Optional garnish for dipping sauce)

£0.25

1teaspoonGrated Ginger(Optional garnish for dipping sauce)

£0.15

2Scallions(Finely chopped, for garnish)

£0.40

Total Cost

£13.70

£3.43 per serving

The Method

1
Prepare the dipping sauce (Tentsuyu): In a small saucepan, combine soy sauce, mirin, dashi stock, and sugar. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and set aside. You can add grated daikon radish and ginger before serving.
2
Prepare the tempura batter: In a mixing bowl, combine tempura batter mix with ice water according to package directions (or use homemade version). Stir gently until just combined. Do not overmix; a few lumps are okay. Keep the batter cold by placing the bowl over a bowl of ice.
3
Heat the oil: Fill a deep fryer or large pot with about 4 inches of vegetable oil. Heat the oil to 325-350°F (160-175°C). Use a thermometer to monitor the temperature.
4
Tempura the vegetables: Dip each vegetable piece into the tempura batter, ensuring it is fully coated. Carefully lower the battered vegetable into the hot oil. Do not overcrowd the fryer.
5
Fry until golden brown: Fry the vegetables for 2-3 minutes, or until golden brown and crispy. Remove from the oil with a slotted spoon and place on a wire rack to drain excess oil.
6
Assemble the Donburi: Divide the cooked rice among four bowls. Arrange the tempura vegetables on top of the rice. Drizzle generously with the dipping sauce.
7
Garnish and Serve: Garnish with chopped scallions and serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (450g)

750 kcal / 3138 kJ

Carbs

85g

33% of RDA

Fat

35g

50% of RDA

Protein

22g

44% of RDA

Detailed Breakdown

Fibre

8 g

27% of RDA

Sugar

20 g

22% of RDA

Sodium

1200 mg

52% of RDA

Saturated Fat

5 g

25% of RDA

Chef's Tips

Keep the batter cold to ensure crispy tempura. Don't overmix the batter.

Maintain the oil temperature for even cooking. If the oil is too hot, the tempura will burn quickly; if it's too cold, the tempura will be soggy.

Do not overcrowd the fryer, as this will lower the oil temperature and result in soggy tempura.

For a crispier tempura, you can dust the vegetables with a thin layer of flour or cornstarch before dipping them in the batter.

Adjust the dipping sauce to your taste by adding more sugar for sweetness or more soy sauce for saltiness.

Cooking Equipment

Deep fryer or large pot

Thermometer

Mixing bowls

Wok or saucepan

Rice cooker (optional)

Wine Pairings

No wine pairing suggestions available for this recipe.

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