Tendon (Tempura Donburi)

Name: Tendon (Tempura Donburi)
Total time: 50 min
Yield: 2 porsiyon
Cuisine: Turkish
Ingredients: 20 g egg yolk; 150 g eggplant; 1000 g Frying oil; 150 g ice water; 300 g Japanese short-grain rice; 15 g Katsuobushi (dried bonito flakes); 50 g Koikuchi soy sauce; 10 g Kombu; 50 g mirin; 2 g Nori; 25 g Sake; 10 g scallion; 50 g Shiitake mushroom; 50 g Shishito pepper; 200 g shrimp; 10 g sugar; 100 g Tempura flour

⏱️ 50 dk 🍽️ 2 porsiyon

Malzemeler

Malzemeler
20 g egg yolk
150 g eggplant
1000 g Frying oil
150 g ice water
300 g Japanese short-grain rice
15 g Katsuobushi (dried bonito flakes)
50 g Koikuchi soy sauce
10 g Kombu
50 g mirin
2 g Nori
25 g Sake
10 g scallion
50 g Shiitake mushroom
50 g Shishito pepper
200 g shrimp
10 g sugar
100 g Tempura flour

Hazırlanışı

Steep 10 g kombu in 150 g ice water for at least 30 minutes to make dashi.

Cook 300 g Japanese short-grain rice according to package directions.

In a bowl, whisk together 100 g tempura flour, 20 g egg yolk, and the prepared dashi.

Tendon (Tempura Donburi)

Malzemeler

Hazırlanışı

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