Dinner · 40 min · japanese

Tendon Tempura Rice Bowl

This is the kind of Japanese dinner you’ll make on repeat — large shrimp and sweet potato, 40 minutes, big payoff.

✓ USDA-verified nutrition data

Ingredients

• 8 Large shrimp
• 1 Sweet potato
• 8 Green beans
• 1 cup All-purpose flour
• 1 Egg
• 1 cup Ice water
• 4 cups Cooked rice
• 1 cup Dashi
• 1/4 cup Soy sauce
• 2 tbsp Mirin

Steps

1. Slice the sweet potato into 1/4-inch rounds and trim the green beans; dry everything well so the batter grips.
2. Whisk flour, egg, and ice water roughly — lumpy batter fries lighter than smooth batter.
3. Fry the vegetables first at 350 degrees, 3 minutes per side, then the shrimp 2 minutes per side until pale gold. Drain on a rack.
4. Simmer the dashi, soy, and mirin into tentsuyu and keep hot.
5. Fill bowls with hot rice, arrange the tempura over the top, and spoon the tentsuyu generously over everything.
6. Serve immediately, with the tempura still audibly crisp.

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