How to Make Ebi Tendon | Authentic Japanese Shrimp Tempura Rice Bowl Recipe #husky #cooking

Ebi Tendon Recipe (Shrimp Tempura Rice Bowl) Ingredients (for 2 servings): 10 large shrimp (peeled and deveined, tails on) 1 cup all-purpose flour (for dusting) Oil for deep frying Tempura Batter: 1 cup ice-cold water 1 egg 1 cup all-purpose flour Tendon Sauce: 4 tbsp soy sauce 4 tbsp mirin 3 tbsp sugar 4 tbsp dashi (or water with a pinch of dashi powder) For Serving: Steamed white rice Instructions: Clean and devein the shrimp. Make small slits on the belly to keep them straight. Pat the shrimp dry and lightly dust them with flour. In a bowl, mix the cold water and egg, then gently stir in the flour to make a tempura batter (do not overmix). Heat oil to 170-180°C (340-355°F). Dip the shrimp into the batter and fry until golden and crispy. Drain on paper towels. In a small pot, combine soy sauce, mirin, sugar, and dashi. Bring to a boil and simmer for 1-2 minutes to make the tendon sauce. Serve the shrimp tempura over steamed rice and drizzle with the tendon sauce. Enjoy your homemade Ebi Tendon!