Yasai Tendon

Ingredients

• ¾ cup all-purpose flour
• ¼ cup cornstarch
• ¾ cup cold water
• 1 whole large egg yolk
• ½ teaspoon baking powder
• ¼ teaspoon fine sea salt
• ½ cup low-sodium soy sauce
• ¼ cup mirin
• ¼ cup dashi stock or water
• 1 tablespoon granulated sugar
• 1.5 cups short-grain sushi rice
• 1.5 cups water
• 1 whole Japanese eggplant, halved lengthwise
• 6 whole small shiitake mushrooms
• 1 whole medium carrot, peeled
• 1 whole small zucchini
• 4 whole fresh shiso leaves, optional
• 2 cups vegetable oil for frying
• 2 tablespoons sliced green onion, for garnish

Instructions

1. 1

   Rinse 1.5 cups of short-grain sushi rice under cold water for 30 seconds until the water runs clear — this removes excess starch so the rice cooks up fluffy and separate. In a small pot, combine the rinsed rice with 1.5 cups of water. Bring to a boil over high heat, uncovered, then immediately reduce to low heat, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 10 minutes — do not peek. You'll finish cooking the rice while you prepare the tempura.

2. 2

   While the rice cooks, prepare the vegetables. Halve 1 Japanese eggplant lengthwise and score the flesh gently in a crosshatch pattern — this helps it absorb the batter and cook through faster. Leave the stem attached. Leave 6 small shiitake mushroom caps whole, brushing away any dirt with a damp paper towel. Peel 1 medium carrot and slice it diagonally into 1/4-inch-thick ovals — the angle showcases the vegetable nicely. Trim 1 small zucchini and cut it diagonally into 1/4-inch-thick ovals, matching the carrot slices for consistency.

3. 3

   Make the tsuyu glaze: in a small saucepan, combine 0.5 cup of low-sodium soy sauce, 0.25 cup of mirin, 0.25 cup of dashi stock or water, and 1 tablespoon of granulated sugar. Bring to a gentle simmer over medium heat, stirring occasionally until the sugar dissolves, about 2 minutes. You want a glossy, slightly thickened glaze that coats the back of a spoon. Remove from heat and set aside — you can serve this warm or at room temperature.

4. 4

   In a medium bowl, whisk together 0.75 cup of all-purpose flour, 0.25 cup of cornstarch, 0.5 teaspoon of baking powder, and 0.25 teaspoon of fine sea salt. In another bowl, lightly beat 1 large egg yolk and combine it with 0.75 cup of cold water — do not use warm water, as cold liquid keeps the batter cold and creates a crispier crust. Gently fold the wet ingredients into the dry ingredients until just combined — you want a thin, lumpy batter, not a smooth one. A few streaks of flour are okay. Lumps in the batter actually create an airier, crispier crust. Do not overmix.

5. 5

   Pour 2 cups of vegetable oil into a heavy-bottomed pot or wok and set over medium-high heat. Heat until the oil reaches 350°F on an instant-read thermometer — you can also test readiness by dipping a wooden skewer into the oil; if small bubbles stream steadily from it, you're ready. Work in batches to avoid overcrowding.

6. 6

   Working with one vegetable at a time, dip the eggplant halves, shiitake mushrooms, carrot slices, and zucchini slices into the tempura batter, coating completely but letting excess batter drip back into the bowl. Carefully lower the coated vegetables into the hot oil — you should hear an immediate, vigorous sizzle. Fry for 2–3 minutes, turning halfway through with chopsticks or a slotted spoon, until the batter turns deep golden brown and feels crispy when you tap it with the spoon. The vegetables inside will be tender but still hold their shape.

7. 7

   Transfer the fried tempura to a wire rack set over paper towels, allowing the oil to drain completely. This keeps the crust crispy, unlike resting directly on paper towels, which traps steam. Work quickly and fry all the vegetables in batches while the oil maintains temperature — if it drops below 340°F, the batter will absorb oil and taste greasy.

8. 8

   Divide the fluffy cooked rice between two bowls, mounding it gently in the center. Arrange the crispy vegetable tempura on top — place the eggplant halves leaning against the rice, and scatter the mushrooms, carrot slices, and zucchini around them for height and visual appeal. If using 4 fresh shiso leaves, tuck a couple leaves into the rice for brightness and herbaceous aroma.

9. 9

   Carefully pour 3–4 tablespoons of the warm tsuyu glaze over each bowl — the glaze will pool around the rice and soak into the tempura, creating a balanced sweet-savory flavor. Some glaze will drip off the vegetables onto the rice, which is exactly what you want. Scatter 1 tablespoon of sliced green onion over each bowl as a fresh, sharp garnish. Serve immediately while the tempura is still warm and crispy, and the rice is steaming.

Tools you’ll need

• small pot with lid
• medium bowl
• small saucepan
• whisk
• heavy-bottomed pot or wok
• instant-read thermometer
• wooden skewers or chopsticks
• slotted spoon
• wire rack
• paper towels
• sharp knife
• vegetable peeler
• two serving bowls

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