Japanese Food: Tendon (天丼)

Some time ago, I went with a friend from my orchestra to Asakusa’s Hoozuki-ichi (酸漿市) Festival, and then we went to eat 天丼 (tendon) in the oldest restaurant of this kind of food in Japan (which exists since 1837, and is called 三定 (special reading, Sansada) -> OFFICIAL WEBSITE HERE).

Basically, the meaning of 天丼 (tendon) is the shortened form of 天ぷら丼 (tenpura donburi), which means “bowl of tempura”. It is as simple as a bowl of rice with various tenpura on the top, but it is really delicious. This restaurant has a long history, so it is only natural that they have special ways of preparing their dishes.

Summarizing, it is a Japanese dish of seafood or vegetables that have been battered and deep fried. The batter is usually made of cold water and soft wheat flour (cake, pastry or all-purpose flour), eggs, baking soda or baking powder, starch, oil, and/or spices. The frying normally takes from 2 two 3 minutes.

This recipe was introduced by the Portuguese missionaries in Japan during the 16th century, in the city of Nagasaki (長崎).

Simple enough right? Sometimes a good dish doesn’t need too much complex cooking to be delicious!

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