Dish

Tendon

Tendon is a popular Japanese dish that is made with tempura, a type of battered and fried seafood and vegetables. The tempura is served over a bed of rice and is often accompanied by a dipping sauce made of dashi, soy sauce, and mirin. Tendon is a hearty and satisfying dish that is perfect for lunch or dinner.

Asian cuisine› East Asian cuisine› Japanese cuisine

Rice Dish

Origins and history

Tendon has its roots in the Edo period of Japan, which lasted from the 17th to the 19th century. The dish was originally created as a way to use up leftover tempura, but over time, it became a popular dish in its own right. Tendon is now a staple of Japanese cuisine and is enjoyed throughout the world.

Dietary considerations

Tendon is a high-calorie dish that is rich in carbohydrates and protein. It can be made with a variety of seafood and vegetables, making it a versatile option for different dietary needs. However, it is also high in fat and sodium due to the frying process and the dipping sauce.

Variations

There are many variations of tendon, including kakiage tendon (made with a mixture of vegetables and seafood), ebi tendon (made with shrimp), and vegetable tendon (made with only vegetables). Some versions also include pickled vegetables or grated daikon radish.

Presentation and garnishing

Tendon is typically served in a donburi (rice bowl) with the tempura on top of the rice. It is often garnished with grated daikon radish and chopped scallions.

Tips & Tricks

To make the perfect tendon, be sure to use high-quality ingredients, including fresh seafood and vegetables. It's also important to fry the tempura until it is crispy and golden brown. Finally, be sure to serve the dish hot with the dipping sauce on the side.