Tendon – Shrimp Tempura Rice Bowl

Tendon – Shrimp Tempura Rice Bowl

 

Rice Bowls have gotten very popular and come in endless types.  But I’ve loved rice bowls long before they became all the rage.  If you’re not familiar with rice bowls they’re basically a bowl of rice topped with pretty much anything you want.  My favorite ones are Japanese Donburis.

Donburi is a rice bowl dish served in a bowl which in Japan are also called “donburi”.  There are many different types of Donburi but the most popular ones are Tempura Donburi or better known as Tendon if it’s made with shrimp, Chicken or Pork Katsu Donburi also called Katsudon.  You’ll also find Tempura Donburi with fish and vegetable tempuras, Teriyaki, and other types of popular Japanese dishes. Another basic ingredient of most Donburi dishes is egg meaning veggies and other ingredients are scrambled with eggs and a donburi sauce which is then placed on a bed of rice and topped with a desired tempura, katsu, or a preferred protein including teriyaki beef or chicken.

My long time favorite is Tendon or Shrimp Tempura Donburi.  I’ve been enjoying this rice bowl since I first discovered it while I was in high school.  I also like the Katsudon!

I’ve always been able to get my Tendon from most Japanese restaurants in my area, and since I live in Hawaii my neighborhood grocery store.  But when the pandemic locked us down for a month I decided to try and make it at home, after all it’s just shrimp tempura, eggs, Kamaboko (fish cake) and veggies over a bed of rice.  How hard could that be?

Making Tendon is actually pretty easy but it does require making Shrimp Tempura.  Since I must make the tempura batter for the shrimp I also make vegetable tempura with zucchini, green beans, and pretty much what I have on hand.

Another important part of this or any Donburi is the sauce.  The sauce is made with Mirin (a Japanese rice wine used for cooking), soy sauce, dashi (fish stock) and sugar.  This give the dish it’s sweet salty taste that make it delicious!  You can find all the ingredients at an Asian market.  The Dashi usually is in powder form like boullion so you’ll have to mix it as directed to get the liquid stock.

Of course the “star” of this dish is the Shrimp Tempura.  You can either use a tempura mix also found at the Asian market, or you can make your own batter.  Either way the most important things to remember to make perfect tempura batter is to use ice cold water and to not over stir the batter, it needs to have some lumps in it.  In fact the best way to stir this batter is with chopsticks, so leave your whisk or electric mixers out of it.

So here’s the recipe for both Shrimp Tempura (it’s the same batter for fish or vegetable tempura) and the Donburi itself.  This recipe makes 2 bowls.

Tendon

Ingredients for the Tempura

1 Cup Flour, shifted

1 Egg

1 Cup water

Ice cubes for chilling water

4 Large Shrimp – shelled and deveined but leave the tail on, pat dry with paper towel

Cut vegetables – zucchini, green beans, etc. (optional)

1/8 Cup flour

Oil for frying

Ingredients for Sauce:

6 Tbs. Mirin

2 Tbs. Soy Sauce

3 Tbs. Liquid Dashi – mix Dashi powder as directed on the box

2 Tbs. Sugar

Ingredients for Donburi:

2 Eggs, beaten

1/2 Onion, sliced

1/2 Cup Shitake Mushrooms (optional)

1/2 Kamaboko, cut into thin strips (optional)

1/3 Cup Green Onions, chopped (optional)

1 Tbs. Oil

Donburi Sauce

2 Cups Cooked White Rice

Seaweed flakes (optional)

Directions to make Tempura:

Place about 2″ of oil in a pot and start to heat while you prepare the batter.

Place shifted flower in a bowl and set aside.

In another bowl slightly beat egg – beat until yolk and white is just combined.

Add ice to water until the water is chilled.

Remove ice and pour water in the bowl with the beaten egg.

Mix gently together.

Stir in flour, do not over mix there should be lumps in the batter.  Use right away, if for some reason you can’t use it immediately place in the refrigerator for a few minutes until you’re ready to fry.

Place 1/8 cup of flour in a dish.

Test the oil temperature by dropping a small bit of batter in oil, if oil bubbles around the batter the oil is ready.

Roll shrimp or vegetable in the dish of flour, shake off excess.

Dip in batter, let excess batter drip off before adding into hot oil.

Place battered shrimp and veggies in hot oil to fry.  Do not over crowd the pot, cook in batches if you have to.

Turn as needed to cook all sides. Tempura is done when the shrimp or vegetable starts to float.

Drain on rack and set aside.

Directions for the sauce:

Mix all sauce ingredients together in a small bowl and set aside until needed.

Directions for the Donburi:

Heat oil in a skillet.

Saute onions in skillet until it starts to go limp and clear

Add in Kamoboko, mushrooms, and green onions (reserve some as garnish if desired)

Cook about 3-4 minutes.

Add in Donburi Sauce and simmer for 1 minute.

Pour beaten egg over all and cook until egg is done.

Place 1 Cup of rice in each bowl.

Cute the Egg mixture in half and place a half over each bowl of rice.

Top with Shrimp and Vegetable (if you made some) Tempura and garnish with green onions and seaweed flakes

Serve hot!

 

Tendon - Shrimp Tempura Rice Bowl
Print Recipe
Servings
2 Bowls
Servings
2 Bowls
Tendon - Shrimp Tempura Rice Bowl
Print Recipe
Servings
2 Bowls
Servings
2 Bowls
Ingredients
Shrimp & Veggie Tempura
Sauce
Donburi
Servings: Bowls
Instructions
Tempura
  1. Place shifted flower in a bowl and set aside.
  2. In another bowl slightly beat egg - beat until yolk and white is just combined.
  3. Add ice to water until the water is chilled.
  4. Remove ice and pour water in the bowl with the beaten egg. Mix gently together.
  5. Stir in flour, do not over mix there should be lumps in the batter.  Use right away, if for some reason you can't use it immediately place in the refrigerator for a few minutes until you're ready to fry.
  6. Place 1/8 cup of flour in a dish.
  7. Test the oil temperature by dropping a small bit of batter in oil, if oil bubbles around the batter the oil is ready.
  8. Roll shrimp or vegetable in the dish of flour, shake off excess.
  9. Dip in batter, let excess batter drip off before adding into hot oil. Place battered shrimp and veggies in hot oil to fry.  Do not over crowd the pot, cook in batches if you have to.
  10. Turn as needed to cook all sides. Tempura is done when the shrimp or vegetable starts to float. Drain on rack and set aside.
Sauce
  1. Mix all ingredients together and set aside until needed
Donburi
  1. Heat oil in a skillet.
  2. Saute onions in skillet until it starts to go limp and clear
  3. Add in Kamoboko, mushrooms, and green onions (reserve some as garnish if desired) Cook about 3-4 minutes.
  4. Add in Donburi Sauce and simmer for 1 minute.
  5. Pour beaten egg over all and cook until egg is done.
  6. Divide cooked egg mixture in half and place one half on top of each bowl of rice.
  7. Place 2 Shrimp Tempura & pieces of veggie tempura (if you made some) on top of egg.
  8. Garnish with green onions and seafood flakes if desired.
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Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)

Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)

Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)

 

Pochero is a type of stew  originally from Spain.  It comes from the Spanish word “puchero” which means “stewpot”.

The dish is similar to the cocido of Spain with colorants such as paprika.  It uses local ingredients which vary from one region to another.  In Spain chickpeas are widely used.

In the Philippines, like in most other countries, every region has its own type of cuisine.    Pochero is the Cebuano version of Tagalog Bulalo which is one of the most popular stews in the country.  It’s basically the same thing with a couple of different local ingredients.

When I was on vacation in the Queen City of the South “Cebu City” Philippines  we went out  for dinner  somewhere in  F. Ramos Street, Ramos.  My mother ordered their specialty called “Pochero” or Cebu Style Bulalo.  It smelled so good and tasted so delicious, but it was so expensive.  I thought why not make it at home?

I researched the recipe and thanks to Overseas Pinoy Cooking I was able to make it.   My family and neighbors loved it.  I saved money and dinner was yummy!  Here’s the recipe!

Ingredients:

1 to 1.5 kilo bulalo, beef shank, in one piece

2 bundles pechay, trimmed

1/2 medium size cabbage, cut into wedges

4 young sweet corn in cob, cut in halves

1/4 kilo sliced bamboo shoot, pre-boiled

1 whole garlic

1 tbsp peppercorn

2 medium size whole onion

2 medium size onion, quartered

1 bundle chives or spring onion, cut in 2” length

salt to taste

 

Directions:

Place the whole beef shank in a large casserole.

Cover with water.

Add the whole onion, garlic and peppercorns.

Bring to a boil, remove scum that rises.

Lower heat, cover and simmer/slow cook for 3-4 hours or until the beef tendons are tender.

Remove the now tender beef shank from the casserole and keep aside.

Place the remaining broth in a big bowl, set aside.

Wash the casserole of all scum, using a sieve strain the broth and replace in the same casserole, add more water as necessary.

Add in the bamboo shoot and sweet corn, bring to a boil and simmer for 5-10 minutes or until the sweet corn are cooked.

Season with salt to taste.

Add in the beef shank, cabbage and pechay, cook for another 2-3 minutes or until vegetables are just cook, garnish with chives or spring onion.

Transfer in a big serving bowl and serve at once with a dipping sauce of patis, kalamansi and siling labuyo.

 

 

 

 

Bulalo
Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)
Print Recipe
Servings Prep Time
8 Servings 30 Minutes
Cook Time Passive Time
4 1/2 Hours 3 - 4 Hours
Servings Prep Time
8 Servings 30 Minutes
Cook Time Passive Time
4 1/2 Hours 3 - 4 Hours
Bulalo
Bulalo or Pochero Recipe (Filipino Beef Marrow Stew)
Print Recipe
Servings Prep Time
8 Servings 30 Minutes
Cook Time Passive Time
4 1/2 Hours 3 - 4 Hours
Servings Prep Time
8 Servings 30 Minutes
Cook Time Passive Time
4 1/2 Hours 3 - 4 Hours
Ingredients
Servings: Servings
Instructions
  1. Place the whole beef shank in a large casserole.
  2. Cover with water.
  3. Add the whole onion, garlic and peppercorns.
  4. Bring to a boil, remove scum that rises.
  5. Lower heat, cover and simmer/slow cook for 3-4 hours or until the beef tendons are tender.
  6. Remove the now tender beef shank from the casserole and keep aside.
  7. Place the remaining broth in a big bowl, set aside.
  8. Wash the casserole of all scum, using a sieve strain the broth and replace in the same casserole, add more water as necessary.
  9. Add in the bamboo shoot and sweet corn, bring to a boil and simmer for 5-10 minutes or until the sweet corn are cooked.
  10. Season with salt to taste.
  11. Add in the beef shank, cabbage and pechay, cook for another 2-3 minutes or until vegetables are just cook, garnish with chives or spring onion.
  12. Transfer in a big serving bowl and serve at once with a dipping sauce of patis (brine), kalamansi (Lemon Juice and siling labuyo (chili pepper)
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