The original technique of frying breaded foods came from Portuguese traders but as is customary in Japanese tradition, they made a few adaptations for a lighter result.
Tempura should never be heavy or greasy. Unfortunately, many eateries turn out heavily battered fried food and call it tempura. True tempura should be light with a lacy aura of crispiness. There is an art to frying lacy, light tempura.
Many cooks experiment with batters, attempting to lighten them with creative leavening agents. One recipe calls for the use of soda water, hoping the carbonation will lend some lightness. Others use baking mix or self-rising flour because of the baking soda and baking powder in them. The rising agents tend only to give rise to the batter which results in a soft, puffy tempura.
Some people like to increase the crunch of tempura by dipping it into the batter and then coating it with panko breadcrumbs. Traditional tempura does not need it, if it is made correctly. In fact, the Japanese do not consider fried foods coated in panko as tempura but rather Furai,
For this recipe, you will need Fried Shrimp Tempura.
Tendon is a rather misleading dish. It is simply a donburi bowl filled with hot white rice and topped with tempura and Tentsuyu Sauce. You can add vegetables to it, but if you feel it needs some greens, scatter on some sliced spring onions or tempura-fry some green beans.
- steamed white rice
- 6 fried shrimp tempura
- 1½ cups dashi
- ¼ cup soy sauce
- 2 tablespoons mirin
- 2 tablespoons sugar
- 1 spring onion, sliced thinly
- grated daikon radish
- In a small pot, heat the dashi, soy sauce, mirin and sugar over low heat.
- Stir to dissolve the sugar and bring to a simmer. Remove from heat.
- In each donburi bowl, place a serving of hot white rice and top with the fried tempura shrimp and vegetables.
- Pour about ½ cup of sauce over each dish.
- Serve hot