Tendon (Tempura Rice Bowl)
A Japanese tempura rice bowl: crispy tempura piled over rice and drenched in sweet-savory tendon sauce. Set it on nutty butter rice, top with a soft poached egg, and you get one deeply umami-rich bowl.
Servings1 serving
Cook timeUnder 30 minutes
DifficultyBeginner
Ingredients
Main
- Warm cooked rice1 bowl
- ButterA little
- Assorted tempuraAs needed
- Egg (for poaching)1
- Green onionA little
- Green laver powder (aonori)A little
Tendon Sauce
- Mirin10 tbsp
- Sake (cooking rice wine)3 tbsp
- Soy sauce8 tbsp
- Sushi soy sauce1 tbsp
- Oyster sauce1 tbsp
- Bonito flakes (katsuobushi)1 handful
- Cheongyang chili pepper2
- Green onion1 stalk
Directions
- 1
Put warm rice in a bowl and top it with a pat of butter. Butter rice isn't heavy at all — the nutty, savory butter aroma soaks in and makes it even tastier.
- 2
Arrange the crispy tempura neatly on top of the rice.
- 3
Drizzle the tendon sauce generously and evenly so you can mix it into the rice as you eat.
- 4
Poach the egg in a water bath at around 80°C to get a very tender, silky poached egg.
- 5
Top with the poached egg, sprinkle thinly sliced green onion and green laver powder, and the colors come alive — done.
#Japanese#Rice Bowl#Deep-fried