Simple TENDON Recipe at Home! | Japanese Tempura Rice Bowl скачать в хорошем качестве

Simple TENDON Recipe at Home! | Japanese Tempura Rice Bowl

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! Follow Me On: 🐦Twitter:   / champryosuke   📷Instagram:   / champsjapanesekitchen   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