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Tendon Tempura on Rice
Two pale-gold shrimp tempura and a fried knot of mitsuba set on hot rice and spooned with a hot sweet soy and dashi sauce that softens the batter just where it touches.
- YieldServes 4 as a one-bowl meal
- Hands-on45 min
- Total1 h 46 min
- Difficulty
Ingredients
rice
- 550 gJapanese short-grain rice (gives about 1.2 kg cooked)
- 660 mlwater
tempura
- 8medium fresh shrimp, head on
- 3 tbspplain flour, for dredging
- 12 stalksmitsuba (trefoil) with leaves, or 4 pieces nori about 3 x 7 cm
- 1½ Lneutral oil for deep-frying
batter
- 1egg yolk
- 240 mlice water
- 120 gplain flour (about 1 cup), sifted
sauce
- 300 mldashi
- 90 mldark (koikuchi) soy sauce
- 90 mlsake
- 2 tbspsugar
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