Nouvelle Tendon Delight

Ingredients

In this Nouvelle cuisine adaptation of Tendon, we reimagine the traditional dish by incorporating modern cooking techniques and presentation styles. The tempura in Nouvelle Tendon Delight is lighter and crispier, with a thinner batter that allows the natural flavors of the ingredients to shine through. The sauce is refined, balancing the sweetness and umami notes with a touch of acidity for a more sophisticated taste. The plating is artfully done, with attention to detail and visual appeal, reflecting the elegance of Nouvelle cuisine. We alse have the original recipe for Tendon, so you can check it out.

• 200g (7 oz) assorted seafood (shrimp, squid, white fish) 200g (7 oz) assorted seafood (shrimp, squid, white fish)
• 1 small onion, sliced 1 small onion, sliced
• 1 small carrot, julienned 1 small carrot, julienned
• 1 small zucchini, sliced 1 small zucchini, sliced
• 100g (3.5 oz) green beans 100g (3.5 oz) green beans
• 100g (3.5 oz) shiitake mushrooms 100g (3.5 oz) shiitake mushrooms
• 1 cup (200g) rice 1 cup (200g) rice
• Vegetable oil, for frying Vegetable oil, for frying
• Salt, to taste Salt, to taste
• For the batter: For the batter:
• 1 cup (125g) all-purpose flour 1 cup (125g) all-purpose flour
• 1/2 cup (120ml) sparkling water 1/2 cup (120ml) sparkling water
• 1 egg, beaten 1 egg, beaten
• For the sauce: For the sauce:
• 3 tablespoons soy sauce 3 tablespoons soy sauce
• 2 tablespoons mirin 2 tablespoons mirin
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 12g, 2g
• Carbohydrates (total, sugars): 70g, 6g
• Protein: 18g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the rice according to package instructions and keep warm.
2. 2.
   In a small bowl, whisk together the ingredients for the sauce until the sugar is dissolved. Set aside.
3. 3.
   Heat vegetable oil in a deep pan or fryer to 180°C (350°F).
4. 4.
   In a mixing bowl, combine the flour, sparkling water, and beaten egg to make the batter.
5. 5.
   Dip the seafood and vegetables into the batter, allowing any excess to drip off.
6. 6.
   Fry the tempura in batches until golden and crispy, about 2-3 minutes per batch. Drain on paper towels.
7. 7.
   In a separate pan, sauté the sliced onion, carrot, zucchini, green beans, and shiitake mushrooms until tender.
8. 8.
   Divide the cooked rice among serving bowls and arrange the tempura and sautéed vegetables on top.
9. 9.
   Drizzle the sauce over the tempura and vegetables.
10. 10.
    Serve immediately and enjoy the Nouvelle Tendon Delight.

Treat your ingredients with care...

• Seafood — Ensure the seafood is fresh and properly cleaned before using it in the recipe.
• Vegetables — Cut the vegetables into uniform sizes to ensure even cooking.
• Batter — Make sure the batter is smooth and lump-free for a light and crispy tempura.
• Sauce — Adjust the sweetness and acidity of the sauce according to your taste preferences.
• Rice — Use short-grain rice for a fluffy and sticky texture that pairs well with the tempura.

Tips & Tricks

• To achieve a lighter tempura batter, use sparkling water instead of regular water.
• Fry the tempura in small batches to maintain the oil temperature and ensure crispy results.
• Serve the Nouvelle Tendon Delight immediately after assembling to preserve the crispiness of the tempura.
• Experiment with different vegetables and seafood to create your own unique variations.
• For added flavor, sprinkle some sesame seeds or chopped green onions on top before serving.

Serving advice

Serve the Nouvelle Tendon Delight in individual bowls, allowing each person to enjoy the combination of crispy tempura, fluffy rice, and sautéed vegetables. Garnish with a sprinkle of sesame seeds or chopped green onions for an extra touch of freshness.

Presentation advice

Arrange the tempura and sautéed vegetables on top of the rice in an aesthetically pleasing manner, creating a visually appealing dish. Drizzle the sauce over the tempura and vegetables, allowing it to cascade down the sides of the bowl for an elegant presentation.