Tendon

….I made a tendon that everyone loves. It’s a recipe where crispy fried ingredients are stacked on top of white rice like a tower and drizzled with soy sauce, leaving no room for hesitation as you empty the bowl in one go. However, I recently realized that by putting a little more effort into the tendon sauce, it can become a luxurious tendon. Just by adding a few more ingredients, I could taste the difference in flavor. Lightly coating the tempura with batter before frying is also one of the small tips. Shrimp tempura, a favorite of the whole family, is a must, right? When preparing shrimp, cutting the small muscles and stretching them out makes them much softer and visually appealing, captivating both the eyes and the taste buds. Since my grandson Siwoo loves crown daisy and asparagus tempura so much, I added more ingredients. Vegetable tempura is also excellent for tendon, whether you choose your favorite ingredients or use whatever is in the refrigerator. While serving it as a full tempura meal is great, there’s also fun in eating it all together as a tendon at least once. I enjoyed adding a little fresh wasabi to each bite according to everyone’s preferences.

Servings: 4–5

Time: 1 hour

Ingredients:

1. 12–15 shrimps, peeled and deveined
2. 1 sweet potato, peeled and sliced 1/4 inch thick
3. 10 stems of crown daisies
4. 8–10 asparagus, peeled
5. 10 snow peas
6. 150 g lotus roots, sliced
7. 3 pieces of dried seaweed, each cut into 9 pieces
8. 4–5 tbsp potato starch
9. 400 ml tempura powder
10. 1/4 tsp baking powder
11. 450 ml cold beer
12. Canola oil for frying
13. 1 tbsp white wine
14. 3–4 cups steamed rice

For tendon sauce:

1. 5 garlic cloves, sliced
2. 1/2 green onion, white part sliced
3. 1 tsp whole black pepper
4. 3 dried chili pepper
5. 100 ml Mat-Gan-Jang
6. 100 ml Katsuobushi broth

Cooking Instructions:

1. Heat a saucepan over medium heat and add the garlic, green onion, whole black pepper, and dried chili pepper. Stir-fry them until they are light brown.

2. In a hot pan, pour in the Mat-Gan-Jang to give it a smoky flavor, and when it starts to boil, reduce the heat and add the Katsuobushi broth. Let it simmer over low heat for about 10 minutes.

3. After cooling down, strain the sauce through a strainer.

4. Lightly sprinkle potato starch over the crown daisies, asparagus, sweet potatoes, lotus roots, snow peas, dried seaweed, and shrimp (drizzle the white wine over the shrimp).

5. Mix the tempura powder, baking powder, and cold beer lightly until well combined.

6. Heat a pan over medium-high heat and add the canola oil. Heat the oil to 350°F (you’ll know it’s ready when bubbles form around a wooden chopstick placed in the oil). Place several layers of paper towels on a sheet pan.

7. Dip the crown daisies, asparagus, snow peas, lotus roots, sweet potatoes, shrimp, and dried seaweed (spread batter on one side only for the seaweed) into the batter and fry them until light brown. Place them on the sheet pan (remove excess oil).

8. Put some steamed rice into a serving bowl. Drizzle 1–2 teaspoons of tendon sauce over the rice.

9. Place the tempura over the rice and serve with extra tendon sauce.

You can also view this recipe on Instagram.

https://www.instagram.com/p/C6oT8oqruWI/?img_index=3