Tempura Donburi with Homemade Tendon Sauce

Name: Tempura Donburi with Homemade Tendon Sauce
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: Japanese
Ingredients: 3 tbsp Japanese soy sauce (koikuchi shoyu); 3 tbsp sake; 4 tbsp mirin; 1 tbsp light brown sugar; 1 tsp dashi granules; 4 large shrimp (deshelled and deveined (tiger, white leg or similar)); 4 fresh shiitake mushrooms; 4 perilla leaves (shiso); 1 sheet roasted seaweed for sushi (nori) (cut into quarters); 2 eggplants (Japanese or similar); 4 slices kabocha squash ((or butternut squash) skin-on); 4 shishito peppers; 150 ml water (chilled); 1 egg; 100 ml carbonated water (chilled); 150 g unbleached cake flour (plus extra for dusting); 30 g cornstarch; 3 ice cubes; cooking oil (for deep frying); 4 portions cooked Japanese short-grain rice; Japanese chili powder (shichimi togarashi)

Instructions

Prep:15minCook:15min

Tendon is the perfect way to enjoy your favorite tempura ingredients in rice bowl form. Learn how to make perfectly light and crispy tempura, and a rich glossy homemade sauce for the ultimate donburi!

Updated at: Sat, 03 Oct 2026 00:11:27 GMT