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 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 the most delicious homemade tendon sauce for this ultimate rice bowl!

Updated at: Wed, 14 Jan 2026 00:15:01 GMT