Homemade Tendon: Your Personal Culinary Masterpiece
Transform Your Fridge’s Veggies into a Unique Homemade Tendon!
Tendon is trending everywhere, isn’t it? It’s the perfect dish to use up ingredients from your fridge, and you won’t need any other side dishes to enjoy a satisfying and bountiful meal. Make your own unique tendon today!
Main Ingredients- Pork cutlet (Tonkatsu), 2 pieces (optional)
- Sweet potato, 1
- Lotus root, 1/5 of a piece
- Perilla leaves (Shiso), 2 leaves
- Crab sticks (Kamaboko), 2 sticks
- Eggplant, 1/4
- Mushrooms, 2 (Shiitake or Enoki recommended)
- Fried tempura flour, 3 Tbsp (for coating vegetables)
Tendon Sauce- Tsuyu (Japanese soy sauce base), 6 Tbsp
- Water, 3 Tbsp
- Sake (or mirin), 1.5 Tbsp
- Sugar, 3 Tbsp
- Pepper, a pinch
- Bonito flakes (Katsuobushi), 1/2 handful (for broth)
- Chili pepper, 1 (minced, optional)
Crispy Tempura Batter- Tempura flour, 5 Tbsp
- Ice-cold water, 150ml
- Ice cubes, 3 (for extra crispiness!)
- Egg yolk, 1
- Tsuyu (Japanese soy sauce base), 6 Tbsp
- Water, 3 Tbsp
- Sake (or mirin), 1.5 Tbsp
- Sugar, 3 Tbsp
- Pepper, a pinch
- Bonito flakes (Katsuobushi), 1/2 handful (for broth)
- Chili pepper, 1 (minced, optional)
Crispy Tempura Batter- Tempura flour, 5 Tbsp
- Ice-cold water, 150ml
- Ice cubes, 3 (for extra crispiness!)
- Egg yolk, 1
Cooking Instructions
Step 1
First, let’s prepare the ingredients for the sauce and the tempura. Placing the bonito flakes in a small mesh bag or muslin cloth will make them easy to remove later and result in a clearer sauce. Feel free to use any vegetables you have in your fridge – they all make great additions to tendon! I’m adding some pre-marinated pork cutlet for extra flavor. Shrimp also makes a delicious addition.
Step 2
I’m using shiitake mushrooms here, but any kind will work. Enoki mushrooms look particularly attractive when fried.
Step 3
Slice the eggplant diagonally into elongated pieces, about 1/2 inch thick. Aim for slightly longer slices than shown in the picture for a more visually appealing result.
Step 4
Slice the lotus root into about 1/4-inch thick rounds. To prevent browning and maintain crispness, soak the sliced lotus root in a bowl of water with a splash of vinegar for a few minutes after slicing.
Step 5
Cut the sweet potato into long, slender pieces similar in size to the eggplant slices. Avoid cutting them too thinly, as they might break apart during frying.
Step 6
For the crab sticks (kamaboko), you can use them whole or cut them in half lengthwise. Be careful not to shred them, as this can cause the batter to stick unevenly.
Step 7
Finely mince the chili pepper. This will be added to the tendon sauce for a touch of heat. If you enjoy a spicier kick, consider using a small red chili or even a bird’s eye chili.
Step 8
In a small saucepan, combine all the sauce ingredients: tsuyu, water, sake, sugar, and pepper. Add the minced chili pepper as well. Feel free to adjust the sweetness and saltiness to your personal preference.
Step 9
Bring the sauce mixture to a simmer over medium heat. Once it starts to boil, add the bonito flakes (in their mesh bag) and let it simmer for about 2 more minutes. Then, remove the bonito flakes. Pour the finished sauce into a separate bowl and let it cool. The aroma as it simmers is wonderfully appetizing!
Step 10
Now, let’s make the crispy tempura batter. In a bowl, separate the egg yolk and add it to the tempura flour and ice-cold water according to the recipe. The key to a light and crispy batter is to mix it minimally – just until combined. Adding ice cubes helps keep the batter cold, which is crucial for crispiness. You can also use sparkling water for an even lighter batter.
Step 11
Place about 3 Tbsp of tempura flour into a resealable plastic bag or ziplock bag. Add all the prepared vegetables and crab sticks. Close the bag securely and shake gently. This ensures a light, even coating of flour on each piece, helping the batter adhere better.
Step 12
Shake the bag gently to coat all the ingredients evenly without clumping the flour. Think of it like lightly dusting everything with powdered sugar.
Step 13
With all the ingredients (except the pork cutlet) lightly coated in tempura flour, they are now ready for the batter. Letting them sit for a moment can help the flour adhere better to the surface.
Step 14
Dip each floured ingredient into the tempura batter, coating it lightly. Avoid a thick layer of batter; a thin, crisp coating is best to highlight the ingredients’ flavors. Fry the battered items immediately after dipping.
Step 15
Carefully lower the battered ingredients into oil heated to 170°C (340°F). Don’t overcrowd the pan, as this can lower the oil temperature. Fry until golden brown and crispy. Remove with a slotted spoon and drain on a wire rack. Flip them occasionally to ensure even cooking.
Step 16
The pork cutlet, especially if it has breadcrumbs, should be fried last. Slightly increase the oil temperature for this step to ensure it becomes golden and crispy without burning.
Step 17
All your tempura ingredients are beautifully golden and crispy! For an extra crunch, you can double-fry them. A quick second fry helps evaporate any remaining moisture, making them even more delightfully crisp.
Step 18
Serve the hot rice in a bowl, and artfully arrange the freshly fried tempura pieces on top. The perilla leaf tempura can be delicate and might crumble, so arranging it casually or even breaking it slightly adds to the charm. Finally, drizzle the cooled tendon sauce generously over the tempura. Congratulations, your personalized homemade tendon is complete! Enjoy this delightful meal!
