This Tempura Rice Bowl is a classic Japanese dish featuring crispy tempura shrimp and vegetables served over a bed of steaming rice with a sweet and savory homemade tempura sauce. The light, airy batter and the rich umami sauce create an irresistible combination. Perfect for lunch or dinner!
Tempura Rice Bowl – Classic Japanese Tendon
Difficulty: ★★★★★1
servings20
minutes50
minutesIngredients
- For the Tempura:
2 shrimp (peeled & deveined, tail-on)
2 slices kabocha (Japanese pumpkin), thinly sliced
1 small eggplant, cut in half lengthwise and scored
2 shishito peppers (Make a small slit to prevent bursting.)
All-purpose flour (for dusting), as needed
Vegetable oil, for deep frying
- For the Tempura Batter: (Makes enough for multiple servings)
1 egg, beaten
200ml (about 3/4 cup) cold water
200g (about 1 1/2 cups) all-purpose flour
- For the Tempura Sauce (Tendon Sauce): (Makes extra sauce for future use)
150ml (about 2/3 cup) water
1/3 tsp dashi powder (Japanese soup stock powder) (Or substitute with chicken broth powder.)
3 tbsp soy sauce
1 tbsp mirin (sweet rice wine) (Or substitute with 1 tbsp sake + 1 tsp sugar.)
2 tbsp sugar
- For Serving:
1 bowl (200g) steamed rice
Directions
- Prepare the Ingredients
Shrimp: If necessary, remove the vein, trim the tail slightly, and make a few shallow cuts along the belly to keep them straight when frying.
Eggplant: Cut in half lengthwise and score the skin to help it cook evenly.
Shishito Peppers: Make a small slit with a knife to prevent bursting.
Kabocha: Slice thinly for even frying. - Make the Tempura Sauce
In a small saucepan, combine water, dashi powder, soy sauce, mirin, and sugar over low heat.
Stir and let it simmer for 5-6 minutes until slightly thickened. Set aside. - Prepare the Tempura Batter
In a bowl, whisk together beaten egg and cold water.
Gradually sift in flour, mixing gently. Do not overmix—a few lumps are okay for a light, crispy texture. - Dust & Coat the Ingredients
Lightly dust the shrimp and vegetables with flour before dipping them into the tempura batter. - Fry the Tempura
Heat vegetable oil to 180°C (350°F) in a deep pan.
Fry shrimp first for about 2 minutes or until golden brown, then drain on a wire rack.
Fry vegetables separately for 1-2 minutes until crispy.
Let excess oil drain before serving. - Assemble the Tendon (Tempura Rice Bowl)
Serve steamed rice in a bowl, then arrange the crispy tempura on top.
Drizzle with warm tempura sauce and enjoy immediately!
Notes
- ✔ For extra crispy tempura: Use ice-cold water in the batter and mix gently to avoid gluten formation.
✔ For a lighter batter: Do not overmix—small lumps in the batter help keep it airy.
✔ For restaurant-style texture: Fry in small batches to maintain oil temperature.
✔ For a richer flavor: Add a sprinkle of togarashi (Japanese chili powder) before serving.
✔ For meal prep: Store leftover tempura sauce in the fridge for up to 1 week.