Hey guys! Today we’re going to make one of my favorite dishes, Tendon! Made from crispy pieces of vegetable and seafood tempura, a sweet and sticky sauce and some fluffy white rice, it is one of Japan’s most comforting foods. It’s such a simple dish that never fails to make me happy and now you can try it at home as well!
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00:00 Intro
01:20 Preparing the Ingredients
04:05 Making the sauce
04:48 Making the Tempura Batter
05:31 Deep-frying
08:15 Enjoy!
Ingredients
Tempura Ingredients (1 serving)
- 2 prawns
- 1 filet of cod
- 1/2 eggplant
- 1 shiso leaf
- 1 shiitake mushroom
Kakiage Tempura
- 40g onion
- 30g carrot
- 1 shiso leaf
- 2g of flour
Tendon Sauce (Tare)
- 200ml water
- 90ml soy sauce
- 90ml mirin
- 20g sugar
Tempura Batter
- 160ml cold water
- 1egg
- 90g wheat flour
- Extra flour for dipping ingredients into
How to make:
Dashi
- Bring 2 litres of water and 20g kombu to 70 degrees celsius.
- Turn to low heat and keep around 60-70 degrees celsius for 5 minutes.
- Remove the kombu and bring to a boil, while skimming any scum.
- Once it reaches a soft boil, turn down to a low heat and add in 20g of bonito flakes. Leave for 3 minutes.
- Strain your dashi with a sieve and kitchen paper.
Ingredients Preparation
- Take off the head and shells of the prawns.
- Cut the end of the prawn tail.
- Make a small cut along the back of the prawn and devein.
- Make small incisions along the belly of the prawn, then flip over and press down to make flat.
- Debone the cod and check there are no scales on the skin. Cut in half.
- Cut the stem of the shiitake mushroom off.
- With a sharp knife, make a small star sign on the top. (optional)
- Cut the top of the eggplant, then cut in half.
- Leave 1 cm from the top, cut slices into the eggplant. Push the slices apart to get a fan shape.
- Cut the stem of the shiso leaves.
- Cut the carrot in half and peel the skin. Then cut into thin slices.
- Cut the onion in half, remove the skin and root. Then cut into similar sized slices as the carrot.
- Slice the shiso leaf to the same size.
- For the sauce, add the water, soy sauce and mirin into a pot and bring to a bowl.
- Once boiling, add the sugar and check the taste.
- For the tempura batter, add the cold water and egg to a bowl and mix.
- Slowly sift in the flower while mixing. (Don’t over mix!)
- Bring a pot ⅓ full of oil to 160-170°C.
- Dip each ingredient into the flour and brush off any excess. For the shiso leaf and shiitake mushroom, dip just one side into the flour.
- Then dip into the batter and fry for 1 to 2 minutes. The cod may take a little longer depending on the thickness. (Deep fry shiso leaf and shiitake mushroom just on the floured side.)
- For the kakiage, add the sliced onions, carrots and shiso leaf to a bowl, along with the flour and mix.
- Add in 80g of the tempura batter and mix together.
- Using a cylindrical mold, deep fry the kakiage for 1 to 2 minutes.
- There should be some tempura scraps (tenkasu) left in the oil. Take out and set aside.
- To a bowl of rice, lay on the tenkasu, some of the tare, then all your tempura. Finish with more of the tare as you like, on top!
- Enjoy!
Camera: Marcus Canning
Editor: Barry Chen
1 июн 2024
