Crispy Tendon Tempura: Delicious & Easy to Make!

Join us as we make a mouth-watering Tendon Tempura dish. This Japanese classic combines seafood and veggies in a crispy tempura batter for a delicious meal.
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Ingredients
Dipping Sauce:
1 sheet dried kombu + 200ml water for dashi stock
2 tbsp soy sauce (or GF tamari)
2 tbsp mirin
4 cups cooked Japanese short-grain rice
Frying:
1 sweet potato (peeled and sliced into thin rounds)
1-2 medium sweet white onions (thick slices)
2 small heads of broccoli (torn into small individual florets)
12 large prawns (peeled and deveined, with the tail on)
1 Lotus Root (thinly sliced)
Vegetable oil for frying
Batter:
200-250mls ice soda water
250g rice flour
2 tbsp corn flour
2 egg yolks
Pinch salt
To find the recipe for this dish, click the link below!
bit.ly/40IgoZV -
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Crispy Tendon Tempura: Delicious & Easy to Make! -

[@coljar100]

wow.... I love how little batter is on the end veg... I love tempura on anything, but too many Japanese restaurants make it tooooooo thick.... thank you again

[@kimgparker]

Great recipe but PLEASE PLEASE as well as the wooden chopsticks test for oil temperature can you also give a degrees centigrade figure in your instructions.

[@SchoolofWok]

The temperature to fry tempura is between 170°C and 180°C or (335°F-350°F). - YOLO

[@Zipfei_Kloatscher]

I expected flve-hour-ish simmered, wobbly (beef?) tendon in some kind of crispy batter... 😅😅😅

[@SchoolofWok]

hahahah, that would be an interesting recipe. - YOLO

[@Frohicky1]

For a Chinese recipe, not the tendon I was expecting.

[@exoson1814]

Learned something new today. There's no "tendon" in Tendon.

[@SchoolofWok]

😅

[@FrankWolenczak]

Jeremy I could kiss you! I have ALWAYS wanted to see Tempura! to remember how great it was!

[@m00se23]

Jeremy: Is corn flour the same as corn starch in your recipe? I was at the Asian market today and they had corn flour that was yellow like corn meal only much finer. Then they had white corn flour as well. Terminology is confusing because the white corn flour looks a lot like corn starch - would the white corn flour actually be starch? The ingredients said only it contained corn flour. Could you clarify please? Thank you!

[@SchoolofWok]

Hey, just saw your Discord message! Here in the UK we call corn starch ‘cornflour’. It should be a white fine powder, not the same as corn flour in the US. Sorry for the confusion, hope that clears it up! - Chris

[@m00se23]

@@SchoolofWok Thanks Chris - well now I got a 3 lb bag of "corn flour" that I'm not sure is corn starch or ??? LOL it's cool - whatever it is, it worked in the recipe! 🤣🤣🤣

[@ahumpage]

Very nice Chef. Not too sure about egg in tempura batter though.... BTW, how about eschewing the egg and using chilled ichiban dashi in the batter mix?

[@kaichow1015]

I wished you'd show if the broccoli needs extra step or not, cos it's the most hardy vegetable of the bunch. Wouldn't it have a tougher texture just being deep fried like that?

[@sousay2000]

Used to make batches of tempura working in a Japanese restaurant back in the day. Excellent tutorial

[@SchoolofWok]

Thank you, very much appreciated coming from an expert. - YOLO

[@sousay2000]

@@SchoolofWok anytime 👍🤙

[@peterwalter3663]

Well done my friend!!

[@2307abe]

Awesome video!!!

[@SchoolofWok]

Thank you. Glad you enjoyed it! - YOLO

[@HarrySKeith]

Love your work Sir!

[@reapergrim76]

Oh, the title got me! Great stuff! 👍

[@SchoolofWok]

Glad you liked it! - YOLO