Fukuoka Tendon

Fukuoka Tendon is a delightful Japanese dish that offers a scrumptious blend of seafood and vegetable tempura served atop a bed of steaming rice. This dish has its roots in the Fukuoka Prefecture of Japan, known for its rich culinary culture influenced by both traditional Japanese and neighboring Asian cuisines. Tendon, a term derived from "tempura" and "donburi," means tempura rice bowl.

History of Fukuoka Tendon

Fukuoka has always been a bustling hub for food lovers. Historically, the rich marine life in the nearby Sea of Japan allowed locals to have direct access to the freshest seafood. This abundance of fresh fish and shellfish naturally influenced the local cuisine, including Fukuoka Tendon. The innovation of pairing deep-fried tempura with rice created a satisfying meal that balances taste and texture, making it a favorite among locals and visitors alike.

Ingredients for Fukuoka Tendon

• Shrimp
• Squid
• Eggplant
• Sweet Potato
• Shiitake Mushroom
• All-purpose Flour
• Cornstarch
• Baking Powder
• Egg
• Cold Water
• Rice
• Vegetable Oil
• Dashi Stock
• Soy Sauce
• Mirin
• Sugar
• Salt

Preparation Steps

Step 1: Preparing the Rice

Start by rinsing rice under cold water. Cook the rice in a rice cooker or on the stove according to the package instructions. Keep the cooked rice warm until ready to serve.

Step 2: Preparing the Tempura Batter

In a bowl, mix all-purpose flour, cornstarch, and a pinch of salt. In a separate bowl, beat an egg and combine it with cold water. Gradually add the wet ingredients to the dry, stirring gently until just combined. Be careful not to overmix.

Step 3: Prepping the Ingredients

Peel and devein the shrimp, clean the squid and cut into rings. Slice the eggplant and sweet potato into thin rounds. Remove the stems from the shiitake mushrooms.

Step 4: Frying the Tempura

Heat vegetable oil in a deep pan until it reaches 180°C (356°F). Dip each piece of seafood and vegetable into the batter, allowing excess to drip off, and carefully place them into the hot oil. Fry until golden brown and crispy. Remove and drain on paper towels.

Cooking the Tendon Sauce

In a small saucepan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a boil over medium heat, stirring to dissolve the sugar. Once dissolved, reduce the heat and let it simmer for a few minutes.

Assembling the Fukuoka Tendon

In a serving bowl, place a portion of warm rice as the base. Arrange the tempura pieces attractively over the rice. Generously drizzle with tendon sauce. You can serve additional sauce on the side for extra flavor.

Enjoying Fukuoka Tendon

Fukuoka Tendon is best enjoyed hot. Pair it with a bowl of miso soup and a side of pickles for a complete meal. The contrasting textures of crispy tempura and soft rice, combined with the rich flavors of the tendon sauce, make every bite a delightful experience. For added authenticity, consider using traditional Japanese tableware and savor each mouthful while reflecting on the rich culinary heritage of Fukuoka.