Edo-Style Tendon
Edo-style tendon tops rice with crisp tempura glazed in sweet-savory tare. Crunchy batter and glossy sauce create strong contrast.
Instructions
- 1
Peel shrimp leaving tails, then score the belly to straighten them.
- 2
Slice sweet potato and eggplant to 0.7 cm and pat dry.
- 3
Loosely mix flour and ice-cold water; keep some lumps in the batter.
- 4
Fry vegetables first and shrimp last at 170C until crisp.
- 5
Boil tsuyu, soy sauce, and sugar for 2 minutes to make tare.
- 6
Top rice with tempura and drizzle warm tare; serve immediately.
Tips
Nutrition (per serving)
Adjust Servings
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