Crispy Tempura Tendon with Rice
Golden-fried shrimp and vegetable tempura over steaming white rice, drenched in a sweet-savory dashi sauce. Pure comfort in 25 minutes — no deep fryer required.
- Total time
- 25 min
- Servings
- 2
- Calories
- 420
- Protein
- 18g
Ingredients
- 8 pieces large shrimp, peeled and deveined
- ½ cup all-purpose flour
- ½ cup cold water
- 3 tbsp soy sauce
- 2 tbsp mirin or honey
- 2 cups cooked steamed white rice
Instructions
- 1
Pat shrimp dry with paper towels. Mix flour and cold water in a bowl until thick, lumpy batter forms — a few flour streaks are fine.
- 2
Heat 0.5 inch neutral oil in a 12-inch skillet over medium-high until a grain of flour sizzles immediately, ~3 minutes. Test with a thermometer — aim for 350°F.
- 3
Dip shrimp in batter, then slide into oil. Fry 2–3 minutes per side until golden and crispy outside. Don't move them; flip only once. Transfer to a paper towel–lined plate.
- 4
Pour off most oil, leaving 1 tbsp in the skillet. Add soy sauce and mirin, swirling to combine. Warm for 30 seconds until fragrant — this is your tendon sauce.
- 5
Divide steamed rice between two bowls. Top each with 4 tempura shrimp and drizzle sauce over everything. Serve immediately while tempura is still crispy.
Tools you’ll need
- 12-inch skillet with deep sides
- instant-read thermometer
- paper towels
- small mixing bowl
- slotted spoon or chopsticks
- two serving bowls
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