First, let's make the tendon sauce. Add the dashi stock and mirin to a pot.
Bring the stock to a boil.
Then, add the sugar and soy sauce.
Turn the heat to low and reduce the sauce for 2 to 3 minutes. Test the sauce while cooking and adjust the taste. Now, the tendon sauce is ready.
Next, let's prepare the prawns for tempura. Rinse the prawns with thin salt water and remove the moisture with a paper towel.
Cut off the tip of the tail diagonally, remove the sharp point.
Scrape the tail with the tip of the knife to remove the moisture inside. This process will prevent the hot oil from splashing when deep-frying the prawns.
Pierce the back of the prawns with a bamboo stick and remove the "sand veins".
Peel the shell but leave the tail and the last segment of the shell.
Make 3 to 4 shallow cuts diagonally along the belly.
Make the shallow cuts along the back of the prawns also.
Bend the back in the opposite direction and break the firm stringy parts. You might hear light snapping sounds. This will help to make the prawns straight when deep-frying.
Add the sake and a little salt to the prawns and squid.
Let's cut the ingredients. Slice the sweet potato into 8 mm (0.3") thick.
Slice the kabocha squash thinly. Be careful not to cut yourself.
Remove the tiny scales from the asparagus and cut the asparagus spear in half.
Tear the maitake mushrooms into bite-size pieces.
Trim off the cap of the eggplant and cut the eggplant in half lengthwise.
Make numerous cuts lengthwise but leave the cap attached.
Arrange the shape of the eggplant.
Let's make the tempura batter. Add the cold water and tempura batter mix to a bowl and lightly mix.
The tempura batter mix is flour mix for tempura, and you can easily make delicious tempura so we recommend using the product.
Now all the preparations are finished. Let's deep-fry the tempura! Heat the frying oil in a pot.
First, remove the moisture from the prawns with a paper towel. Then, thinly dust the ingredients with tempura batter mix.
This will help the tempura batter and ingredients attach together so you will get beautiful tempura.
If you drop a small bit of the batter into the oil and it sinks to the bottom and immediately floats, it is about 160 °C (320 °F). Although we are not using this time, leaves such as shiso can be deep-fried at about 160 °C.
If you drop the batter and it sinks halfway down the middle and floats, it is 170 ℃ (338 °F). Coat the sliced vegetables with the batter and deep-fry them at about 170 °C.
These are sweet potato, kabocha squash, and eggplant tempura.
Place the vegetable tempura onto a tray covered with a paper towel.
Deep-fry the maitake mushroom and asparagus tempura.
Place them onto the tray.
Let's deep-fry the prawns and squid in the oil at 180 °C (356 °F). When the batter is dropped, it should float immediately near the surface at around 180 °C.
Coat the ingredients with the batter and deep-fry them.
Place the prawn and squid tempura on a paper towel to remove the excess oil.
Now, pour the hot tendon sauce over the fresh steamed rice in a bowl.
Arrange all the tempura you made on the bowl.
Pour extra tendon sauce over the tempura and enjoy the delicious tendon!
Enjoy the delicious Tendon topped with a variety of seafood and vegetable tempura. The piping hot tempura and the special sauce will bring out the flavor of the ingredients.
You should also check out our Shrimp and Egg Tendon recipe.