Ebi Tendon
Crispy fried shrimp served over fluffy rice with a sweet and savory dipping sauce. This Japanese comfort bowl comes together in under 50 minutes with minimal equipment.
- Total time
- 45 min
- Servings
- 2
- Calories
- 720
- Protein
- 22g
Ingredients
- 1 cup short-grain white rice
- 12 oz large shrimp, peeled and deveined
- ½ cup all-purpose flour
- ½ cup ice-cold water
- ¼ cup soy sauce
- 3 tablespoons mirin (or honey mixed with 1 tbsp water)
- 2 cups neutral oil for deep frying
- 2 tablespoons sesame seeds and thinly sliced scallions for garnish
Instructions
- 1
Rinse the rice under cold running water in a fine-mesh strainer, stirring with your fingers until the water runs clear, about 2 minutes. This removes excess starch so grains stay separate.
- 2
Pour the rinsed rice and 1.5 cups water into a medium pot. Cover with a tight-fitting lid and bring to a boil over high heat, about 5 minutes.
- 3
Reduce heat to low and simmer covered for 15 minutes without lifting the lid—you'll hear gentle steam bubbling around the edges.
- 4
Remove the pot from heat and let it sit covered for 10 minutes. The rice will finish cooking in the residual heat.
- 5
Pat the shrimp dry with paper towels, pressing gently on each one to remove surface moisture, which helps them fry crispy.
- 6
Combine 0.25 cup soy sauce and 3 tablespoons mirin in a small bowl, stirring together until the mixture is uniform. Set aside.
- 7
Pour 2 cups neutral oil into a large heavy-bottomed pot or wok and heat over medium-high heat until a wooden chopstick inserted into the oil produces tiny bubbles immediately around the stick, about 350°F, roughly 3–4 minutes.
- 8
While oil heats, whisk together 0.5 cup flour and 0.5 cup ice-cold water in a small bowl until the mixture is smooth with no lumps—the batter should look thin like pancake batter.
- 9
Dip each shrimp into the batter, coating all sides completely, then gently slide it into the hot oil one at a time—do not crowd the pot or they won't crisp.
- 10
Fry in two batches of about 6 shrimp each for 2–3 minutes per batch until the coating is the color of light golden toast, turning them once halfway through.
- 11
Use a slotted spoon to transfer each batch of fried shrimp to a plate lined with paper towels to drain excess oil.
- 12
Fluff the cooked rice with a fork by stirring gently to separate the grains, then divide it equally between two large bowls.
- 13
Arrange 6 fried shrimp on top of the rice in each bowl, stacking them in the center.
- 14
Pour half the sauce (about 3 tablespoons) over the shrimp and rice in each bowl, or serve the sauce on the side in small dipping cups if preferred.
- 15
Scatter 1 tablespoon sesame seeds and 1 tablespoon sliced scallions on top of each bowl and serve immediately while the shrimp is still warm.
Tools you’ll need
- fine-mesh strainer
- medium pot with tight-fitting lid
- small mixing bowls
- paper towels
- large heavy-bottomed pot or wok (at least 3 quarts)
- wooden chopstick or deep-fry thermometer
- slotted spoon
- fork
- two large serving bowls
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