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The photo on the right is "Tendon". Tendon
is tempura served
over rice with teriyaki sauce. The dip is not served
is a deep fried food with batter, served with dip.
Kakiage is a tempura which
has usually more than 3 or 4 different sliced vegetables in one.
Tendon is a bowl of rice
topped with shrimp tempura and vegetable tempura poured with teriyaki
sause. They are just different names depending on how tempura is served.
The picture above is "Tendon" with "Kakiage".
Ingredients for dip
- 1 cup dashi
- 1/4 cup soy sauce
- 1/4 cup mirin (available at any super market}
- 1 Tbsp sugar
Ingredients for batter
- 1 cup cake flour (all purpose flour
- 1 egg well beaten
- 4/5 cup water and a few ice cubes
(Cold water makes tempura crispy.)
- 1/2 Tsp salt
- After you peel a shrimp, put a few cuts into a shrimp to make it look
longer and straight after fried.
- Mix water, egg and salt
well. After you add flour, don't mix the batter too
much. It is very important that you leave the batter lumpy.
- If the batter becomes warm while you are deep-frying, add a couple
more ice cubes.
- Slice up vegetables for "kakiage" The photo shows sliced
yellow onions, carrots, green peas, and sweet potatoes. Put all of these
into the batter.
- The picture here shows "kakiage" tempura.
- Suggested ingredients for Tempura: sliced onions, carrots, green
beans, potatoes, sweet potatoes, broccoli, cauliflower, zucchinis, mushrooms,
and shrimps .
 If you do not have dashi, you
can use dilluted memmi in place of the dashi broth and soy sauce.
Memmi is produced by Kikkoman
and is available at most supermarkets. Follow the "Tempura Sauce" instructions
on the bottle for preparing 1 1/4 cups of tempura sauce. For example, for Kikkoman memmi
it requires 4 parts water for 1 part memmi, so you would use 1 cup of water and 1/4 cup
memmi to get 1 1/4 cups of tempura sauce.
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