Main ingredients 🥩
Green onionEnoki mushroomsEggsSeaweedTempura flourRiceTsuyuSakeMirinSugarGingerShichimi
Ttukdak Hyung's Super Simple Tendon
A tempura rice bowl featuring crispy fried ingredients like green onions, enoki mushrooms, soft-boiled eggs, and seaweed, served with a special sweet and savory tsuyu sauce.
🙋 Recommended for
- ⭐ Those who crave crispy, sweet, and savory Japanese tendon but don't have expensive seafood or meat at home.
- ⭐ Those who want to cook ordinary green onions and mild enoki mushrooms in the crispiest and most delicious way possible.
- ⭐ Those who love mixing rice with runny soft-boiled egg yolks and explosively flavorful sweet and savory ginger sauce.
Ingredients needed 🛒1 servings
- 1 bowl of rice
- 1/2 green onion, chopped
- 1/2 bag enoki mushrooms, separated
- 1 soft-boiled egg
- 2-3 sheets of lunchbox seaweed
- Appropriate amount of tempura flour
- Appropriate amount of ice water
- Plenty of cooking oil
- Appropriate amount of tsuyu
- A little sake
- A little mirin
- A little sugar
- A little minced ginger
- A little shichimi
Recipe 🍳
- In a plastic bag, combine green onions, enoki mushrooms, soft-boiled egg, and tempura flour. Seal the bag with air inside and shake to lightly coat the ingredients with dry flour.
- In a bowl, lightly mix tempura flour with cold ice water, minimizing gluten development to create a crispy tempura batter.
- Dip the flour-coated green onions and enoki mushrooms into the batter, then fry in oil heated to 170-180°C until crispy.
- Coat the soft-boiled egg in batter and fry it in oil until crispy on the outside and the yolk is runny inside, creating an onsen tamago-style tempura.
- Lightly coat one side of the lunchbox seaweed with batter and quickly fry in oil until very crispy, then remove.
- In a small pot or pan, combine tsuyu, a small amount of water, sake, mirin, sugar, and minced ginger. Bring to a gentle boil to create a flavorful tendon sauce.
- Serve warm rice in a bowl, pile the prepared fried vegetables, egg, and seaweed on top, then drizzle with sauce and shichimi to taste.
- Shake vegetables, egg, and tempura flour in a plastic bag, then coat with a cool batter made with ice water.
- Fry green onions, enoki mushrooms, egg, and seaweed in hot oil until golden and crispy.
- Boil tsuyu, mirin, sugar, and ginger to make tendon sauce, then drizzle generously over rice and tempura.
Cooking tips 💡
- When mixing the tempura batter, always use ice water or very cold carbonated water. The temperature difference with the oil creates the distinct crispy texture found in Japanese restaurants.
- Lunchbox seaweed is thin and already seasoned, so it can burn and become bitter if fried for too long at high temperatures. Coat it with batter and fry quickly on both sides.
- Break the soft-boiled egg tempura on top of the rice with a spoon. Mixing the runny, rich yolk with the sweet and savory ginger tsuyu sauce and the tempura will double the flavor.
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