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Japanese Golden Tempura Tendon Rice Bowl with Secret Sauce

groups2 servingsspeedMediumcountertopsPrep: 15 minsskilletCook: 15 minsscheduleTotal: 30 minsoutdoor_grillDeep-fried
Allergens:warningGlutenwarningDairywarningEggswarningShellfishwarningSoy

Allergen labels are AI-generated and may be incomplete or wrong. If you have a food allergy, always verify every ingredient yourself.

Recipe details are AI-generated from the video and may contain errors — for reference only.

skilletInstruction

6 Steps Total
01
Active Cooking
00:01:04

Pour 50g soy sauce, 20g mirin, 30g sugar, 80ml water, and 3g dashi powder into a pot, simmer over medium-low heat until the sauce becomes thick, glossy, and reduced.

local_fire_departmentMedium-low heat
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Watch out

The sugar content is high

watch the heat carefully when reducing to prevent sticking to the bottom and burning, otherwise the sauce will turn bitter

Ingredients:soy sauce (50 g)mirin (20 g)sugar (30 g)water (80 ml)Granulated Dashi Stock Powder (3 g)
Tools:Saucepan
02
Preparation
00:02:00

Cut 1 eggplant into thin diagonal slices or halve and score it; trim the ends and de-vein 2 green beans; peel, deseed, and slice 1 small piece of pumpkin into horseshoe-shaped thin slices; rinse 1 mushroom and 1 oba leaf and dry them thoroughly.

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Watch out

Keep your knife steady and slice the eggplant evenly, otherwise it will be hard to cook through during deep frying, resulting in a raw texture.

Ingredients:eggplant (1 piece)green bean (2 piece)pumpkinMushroom (1 piece)Oba Leaf (1 piece)
Tools:chef knifecutting board
03
Preparation
00:03:00
warningStay safe

Wash hands thoroughly after handling raw seafood to prevent cross-contamination; raw seafood carries bacteria, and touching other ingredients without washing hands will cause contamination.

Peel 1 shrimp while keeping the tail shell intact, and use a toothpick to remove the vein; flip the shrimp over and make a light slash on the back to cut the tendon so it stays straight when fried.

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Watch out

Be gentle when peeling and cutting the tendon

do not tear off the tail, otherwise the shrimp will curl up tightly into a ball when deep frying

Ingredients:tiger prawns (1 piece)
Tools:Toothpickchef knife
04
Preparation
00:04:42

Mix 75g cake flour, 25g corn starch, and 5g baking powder in a large bowl; in another container, whisk 1 egg and 400ml iced water together, then slowly pour about half of the egg-water mixture (approx. 200ml) into the dry ingredients and gently stir until just dissolved, set aside.

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Watch out

Do not overmix the batter, otherwise the flour will develop gluten and the coating will become hard and lose its crispy texture.

Ingredients:Cake flour (75 g)corn starch (25 g)Baking powder (5 g)Egg (1 piece)Iced Water (400 ml)
Tools:Mixing bowlchopsticks
05
Active Cooking
00:06:34
warningStay safe

Hot oil can splash and cause severe burns; gently slide ingredients into the pot along the edge and never drop them in forcefully.

Preheat the oil pot, coat the prepared eggplant, crab stick, chikuwa, pumpkin slices, mushroom, green bean, shrimp, and oba leaf in batter one by one, deep fry in hot oil until light golden and crispy, then remove and drain; keep the shrimp tail free of batter.

local_fire_departmentMedium heat
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Watch out

Gently slide ingredients into the oil along the edge of the pot and do not overcrowd them, otherwise the oil temperature will drop sharply and make the batter soggy and greasy.

Ingredients:eggplantCrab sticks (1 piece)Chikuwa (1 piece)pumpkin (3 piece)Mushroom (1 piece)green bean (2 piece)tiger prawns (1 piece)Oba Leaf (1 piece)
Tools:Deep frying potKitchen tongs
06
Active Cooking
00:10:44

Serve 1 bowl of steamed rice, arrange the freshly fried tempura neatly on top of the rice, and drizzle with warm thick sauce to complete the tempura tendon.

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Watch out

The sauce must be warm when drizzled

otherwise, if it is too cold, the sauce will be extremely viscous and won't coat the food evenly

Ingredients:white rice (1 piece)
Tools:Serving bowl

groceryAll Ingredients

Egg1 piece
Iced Water400 ml
Cake flour75 g
corn starch25 g
Baking powder5 g
soy sauce50 g
mirin20 g
sugar30 g
water80 ml
Granulated Dashi Stock Powder3 g
Mushroom1 piece
tiger prawns1 piece
Oba Leaf1 piece
pumpkin3 piece
Chikuwa1 piece
Crab sticks1 piece
green bean2 piece
eggplant1 piece
white rice1 piece

blenderAll Tools Needed

Saucepanchef knifecutting boardToothpickMixing bowlchopsticksDeep frying potKitchen tongsServing bowl