Tendon

Tendon is a delightful Japanese rice dish featuring succulent tempura prawns and vegetables, served over a bed of steamed rice with a savory soy-based sauce. This dish is not only delicious but also packs a protein punch, making it perfect for a satisfying meal.

Ingredients

• Jasmine rice - 150 grams
• Prawns (large, peeled and deveined) - 200 grams
• Sweet potato (sliced thin) - 100 grams
• Zucchini (sliced thin) - 100 grams
• Carrot (julienned) - 50 grams
• Tempura batter mix - 60 grams
• Ice-cold water - 100 ml
• Vegetable oil (for frying) - 500 ml
• Soy sauce - 30 ml
• Mirin - 15 ml
• Sugar - 10 grams
• Green onions (sliced for garnish) - 2 stalks

Steps

1. Cook the jasmine rice according to package instructions, usually by rinsing and boiling it in 300 ml of water for about 15 minutes until fluffy.
2. Prepare the tempura batter by mixing the tempura batter mix with ice-cold water until just combined; do not overmix.
3. Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
4. Dip prawns and vegetable slices (sweet potato, zucchini, and carrot) into the tempura batter, allowing excess batter to drip off.
5. Fry the battered prawns and vegetables in batches until golden brown and crispy, about 2-3 minutes per batch. Remove and drain on paper towels.
6. In a small saucepan, combine soy sauce, mirin, and sugar over low heat until the sugar dissolves to create a sauce.
7. To serve, place a generous portion of steamed rice in each bowl, arrange the tempura prawns and vegetables on top, and drizzle the soy sauce mixture over the dish.
8. Garnish with sliced green onions before serving.

Nutrition

• Calories: 620
• Protein: 30 g
• Carbs: 90 g
• Fiber: 5 g
• Sugar: 1 g
• Sodium: 700 mg
• Cholesterol: 220 mg
• Total Fat: 22 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.3 L

Health Benefits

• High in protein from the prawns, supporting muscle repair and growth.
• Contains a variety of vegetables, providing essential vitamins and minerals.

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