Tempura rice bowl Recipes and curiosities
On this page you will learn the recipe and some information about the Japanese dish Tempura rice bowl Also known as Tendon.
Table of Content - About - Origin - Information - Ingredients - Preparation - Related
All about Tendon
The Tendon tempura rice bowl is a typical dish of Japanese cuisine that has as its main ingredient tempura, a type of light and crisp frying made with seafood, vegetables or empanated and fried meats.
This dish consists of a bowl of rice, covered with tempura and watered with a special sauce based on shoyu and mirin, a sweet rice wine.In addition, it is common to find other accompanies, such as cooked vegetables, mushrooms, onions and eggs.
Tendon tempura rice bowl is a fast and practical meal option, highly appreciated by the Japanese as it is a combination of flavors and textures that most people like. Tempura’s crocance contrasts with the sweetness of rice and the softness of sauce, creating a perfect harmony.
In addition, this dish is considered a complete and balanced meal as it contains carbohydrates, proteins and vegetables.In addition, tempura is a lighter and healthier steak as it is made in hot oil, which prevents excessive absorption of fat.
This dish is an excellent choice for those who want to experience Japanese cuisine in a different and tasty way.In addition, it is a great choice for those who are looking for a fast and nutritious meal, as it is served in generous portions and can be found in many restaurants and street bars in Japan.
In short, the Tendon tempura rice bowl is a very popular dish in Japanese cuisine, combining flavors and textures in a balanced and delicious way. If you haven’t tried it yet, don’t forget to try this delight on your next trip to Japan or at a Japanese restaurant in your city.
Origin and history of Tigela de arroz tempura
The Tendon tempura rice bowl is of Japanese origin and is a bowl of rice covered with shrimp tempura and vegetables. Tempura is a Japanese fried style, introduced to the country in the 16th century by Portuguese missionaries. The dish became popular in Japan during the Edo period (1603-1868) and became a very appreciated street food. Over time, tempura has been incorporated into different dishes, such as Tendon, which is a combination of tempura and rice, creating a complete and tasty meal. Today, Tendon is a rather traditional and popular dish throughout Japan, and can be found in specialized restaurants or even in street bars.About the recipe
- Name of the plate: Tempura rice bowl
- Name of the dish in English: Tendon tempura rice bowl
- Name of the plate in Japanese: 天丼
- Name of the Romanian dish: Tendon
Information about preparation
- Time to prepare: 30 minutes
- Time of Cooking: 10 minutes
- Difficulty: MEDIUM
- It suits: 2 people
- Occasions: Main meals, autumn, spring, summer, winter
Ingredients – Ingredients
Check out the necessary and optional ingredients Tempura rice bowlIt makes sense to improvise
- 300g of cooked rice
- 4 Shiitake mushrooms
- 1/4 of Aubergine
- 1/2 root renkon lotus peeled
- 80g House of shrimp or tiger shrimp - tails in
- 75g of tempura flour
- Salt or vegetable oil
- Sauce:
- 6 tablespoons of Mirin
- 2 tablespoons of soy sauce
- 1 teaspoon of prepared liquid dashi
- 2 tablespoons of sugar
- 1 tablespoon of salmon oil (optional)
For the temptation:
- 75g of tempura flour
- 1/2 cup of cold water
- 1 egg
- 1 tablespoon of salmon oil (optional)
- Vegetable oil for frying
Watch a video of the recipe:
Recipes - How to Prepare
Now that you know the ingredients to make the recipe Tempura rice bowl. Follow the instructions below in the preparation mode or step by step.
Preparation:
Cook 300g of rice until it is ready.
Cut the renkon and beringella into thin slices and remove the shell from the hamsters.
Dry the ingredients with towel paper and place them in the refrigerator.
Prepare a heavy pot with oil and heat it to 160-170 °C.
Mix 75g of tempura flour with 110ml of frozen water to make the pasta.
Immerse the ingredients in the pasta and fry them in oil until they are golden.
Place the fried ingredients in a staircase to absorb the excess oil.
Make the sauce by boiling 6 tablespoons of mirin and adding soy sauce, liquid trace and sugar.
In a bowl, put the rice and tempura before covering with the sauce.
Tips:
- Use fine-cut vegetables or seafood to ensure they cook quickly.
- Mix the tempura mass as little as possible to prevent the gluten from stretching and ensure a light and crisp mass.
