Tendon Japanese recipe / Tempura rice bowl / グルテンフリー 天丼

Japanese Tendon recipe (Tempura rice bowl) / グルテンフリー 天丼 天ぷら
Tempura Gluten free
Gluten free tempura batter

Please see below for the ingredients, written recipe, FAQ, and more!!

(If you don't know or want to buy Kombu, there is a link and explanation in below)

(Chapter)
0:00 Prepare prawn
3:17 Batter
5:28 Sauce
7:50 Miso soup
10:11 Egg Tempura
12:12 Prawn Tempura
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[Check my Beef Curry recipe!!]
https://youtu.be/Tp0E0Mcr9Fg

[Want more rice bowl? Try Katsudon!!]
https://youtu.be/yGhgQgjVhGA

[How to store used Kombu (Recycling kombu series)]
https://youtu.be/LupTHtPL4VY
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[Ingredients 2 serves (GRAM)]

-King prawn 6-8
-Egg (Optional) 2

(Kombu Dashi)
-Water 800ml
-Kombu (Dried kelp) 4g

(Batter)
-Egg 1
-Kombu Dashi 250ml
-Rice flour 125g

(Sauce)
-Kombu Dashi 100ml
-Sugar 2tbsp (30g)
-Mirin 2tbsp (30ml)
-Sake 1tbsp (15ml)
-Soy sauce 3tbsp (45ml)
-Bonito flakes 10g

*If you are gluten free,
use gluten free soy sauce
(Prawn Dashi Miso soup)
-The remaining Kombu Dashi
-The left over kombu & bonito
-Ginger 2-3g
-Your favorite veggies
-Water 750ml
-Miso 2tbsp (45g)

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[Ingredients 2 serves (OUNCE)]

-King prawn 6-8
-Egg (Optional) 2

(Kombu Dashi)
-Water 16.7oz
-Kombu (Dried kelp) 0.15oz

(Batter)
-Egg 1
-Kombu Dashi 5.2oz
-Rice flour 4.4oz

(Sauce)
-Kombu Dashi 2.1oz
-Sugar 2tbsp (1oz)
-Mirin 2tbsp (0.6oz)
-Sake 1tbsp (0.3oz)
-Soy sauce 3tbsp (0.9oz)
-Bonito flakes 0.3oz

*If you are gluten free,
use gluten free soy sauce
(Prawn Dashi Miso soup)
-The remaining Kombu Dashi
-The left over kombu & bonito
-Ginger 0.07-0.1oz
-The prawn shell
-Your favorite veggies
-Water 15.6oz
-Miso 2tbsp (1.6oz)

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[Method]

[Chapter1:Prep prawn]
-Remove the back vein
-Peel. Keep the shell
-Cut the edge of the tail
-Make 3-4 cut on the tummy
-Press from the back towards the tummy
-Season with 1% Salt

[Chapter 2: Batter]
-Soak kombu and water 1 hour to overnight
-Mix all the ingredients
-Chill until needed

[Chapter 3: Sauce]
-Mix everything apart from soy sauce and bonito
-Boil on low heat, gas off
-Add the bonito and soy sauce
-Infuse 10-15 mins
-Strain. Keep the kombu and bonito

[Chapter 4: Miso soup]
-Put everything except miso and fav veggies.
-Boil on low for 15-20 mins
-Strain and Crush the prawn shell
-Add your veggies. Cook it
-Add the miso in the last minute minute
[Chapter 5: Tempura Egg]
-Pour oil up to 3-3.5cm of your pot (1.2-1.4inch)
-Heat oil at 175-180℃ (347-356F)
-Strain an egg to get rid of excess whites
-Mix the batter, add 2tbsp to an egg
-Lightly mix, then put in the oil
-Cook 1 mins. Use chopstick to adjust the shape
[Chapter 6: Tempura Prawn]
-Reheat the sauce (Not boil)
-Heat oil at 175-180℃ (347-356F)
-Coat the prawn with rice flour
-Then drop into the batter
-Drop into the oil

-Spoon over some batter on the prawn
-Cook 2 mins
-Once they look brown and no much bubble, done

-Put the Tempura, sauce on top, Done mate!!
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[FAQ]

Q: I can't find Kombu
A: You can shop from the link above,
or replace with Kombu dashi powder
or Kombu concentrate
or MSG

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[About KOMBU]

It is one of the mother ingredient of true authentic Japanese cuisine.
It's usually soaked, or boiled in water to make its stock called "Kombu dashi" (means kombu stock)

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Видео Tendon Japanese recipe / Tempura rice bowl / グルテンフリー 天丼 канала CHEF'S LABO 自宅で出来るプロの味