00:00If you love tempura, you're going to love this homemade tempura rice ball. Golden,
00:04crispy battered ingredients, all served over steaming rice and drizzled with a rich sweet
00:10savoury sauce. Let's get straight to it. First, I'm going to show you how to make a sweet and
00:15glossy tendon sauce. Start by taking a small saucepan and add 3 tablespoons of dark soy sauce,
00:223 tablespoons of sake, 4 tablespoons of mirin, 1 tablespoon of light brown sugar,
00:28and 1 teaspoon of dashi granules. Stir it well and bring it to a boil.
00:36We're going to let it bubble for about 3 minutes so that it becomes thick, glossy and coats the tempura
00:41rather than absorbing and making it soggy. My rice is currently cooking in the rice cooker and I've
00:48been chilling my tempura battered ingredients in advance, it's good to be organised for this recipe.
00:53Okay, this is looking good, so take it off the heat and set it aside to cool while we prepare
00:59the tempura.
01:00Start by heating your oil to 180 degrees Celsius or 356 degrees Fahrenheit. While it heats up,
01:07you can prepare your tempura ingredients. Make sure they're all washed, dried and cut, ready to fry.
01:14For this ten don, I'm using shrimp, lotus root, asparagus, shiitake mushrooms, and shiso leaves. Feel free to use any
01:22of
01:22your favourite seafood or vegetables. I don't recommend this batter for chicken though,
01:27I have a separate recipe for chicken tempura if you're interested.
01:30Once your oil is hot, we can make the batter. 450 milliliters of chilled still water into a bowl
01:38and add one egg. Whisk until it becomes foamy,
01:45then scoop up the form and discard. This helps remove some of the egg white and makes the tempura
01:51crispy rather than fluffy. Next, add 100 milliliters of chilled sparkling water and then add the flour
02:00one third at a time. This is a mixture of 150 grams of cake flour and 30 grams of cornstarch
02:08that I
02:08mixed together and stored in the freezer for about 30 minutes. Mix it by drawing crosses in the mixture
02:15with upside down chopsticks. This helps prevent open mixing, which in return prevents gluten formation.
02:22This is key to making light and crispy tempura. If you want to learn more about tempura specifically,
02:28you can check out my tempura batter video.
02:43Once it looks like this, add a few ice cubes and use it straight away. Temporary batter should be used
02:50up as soon as possible. Cut your chosen ingredients with a thin layer of flour, dip them in the batter
02:57and then place them straight into the oil. I recommend cooking each ingredients in batches.
03:04The cooking time depends on the ingredients. Shrimp like this usually take about 3 minutes, but root
03:10vegetables like sweet potato or rancum take a little longer. And thin ingredients like shiso take less.
03:17Once the ingredients are crispy and lightly golden, move them to a wire rack so that excess oil can drain
03:24off.
03:24This is important because otherwise the oil will seep into your rice.
03:30I recommend using any leftover batter to make tempura flakes. Dip a whisk into the batter and
03:37sprinkle it over the oil. Break them up with chopsticks and fry until crispy, about 2 minutes.
03:44Since they're too small for the wire rack, transfer them to kitchen paper to absorb the excess oil.
03:51Finally, it's time to dish up. Divide your rice into serving balls and sprinkle the tempura flakes over
03:57the top. Drizzle with a bit of sauce before arranging the tempura over the top.
04:13Finally, add a generous coating of sauce. And that's it. Delicious homemade tendons that
04:23tastes like it came straight from a tempura restaurant. And great news, I've launched a free
04:29mobile app that makes following along with my recipes even easier. It's the perfect kitchen
04:34companion after watching my videos. You can access step-by-step instructions right on your phone
04:40while you cook. The download link is in the description below.
04:44Thank you for watching. If you want to access the written version of this recipe, it's on my blog.
04:49I'll put the link on the screen. And if you're interested in more about tempura batter,
04:54check out my tempura batter guide on the screen too. I hope to see you in the next video. Bye!
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