Ten Don is a short name for Tempura Donburi (天ぷら丼ぶり), and it is usually written as Tendon (天丼). If you are in Japan and see Tendon on the menu, don’t worry, it’s not “connective tissue” that’s being served
Like many of you, my family enjoys tempura and typically it’s dipped in tsu-yu or simply salt. Today I want to introduce you to another way to enjoy tempura.
Ten Don is made of tempura on top of steamed rice in a bowl. This ten don includes Shrimp Tempura and Vegetable Tempura. Simply put steamed rice in a bowl, drizzle tentsuyu (tempura dipping sauce), and place tempura pieces of your choice on top. Here I placed the tempura in circular shape so that it looks more organized and appetizing.
I usually make a donburi dish when my children have lots of activities because donburi does not take much time to prepare. I would make miso soup, salad, and a donburi dish like Gyudon, Oyakodon, Unadon (Unagi Don), Chicken Katsu Don, Tekka Don (Tuna Bowl), Salmon & Salmon Roe Don, or Soboro Don for the complete meal. A typical donburi dish requires 30 minutes or less to prepare.
Crispy crunchy tempura on rice is simply delicious. If you are eating leftover tempura on the following day, make sure to re-heat tempura in a toaster oven or oven. DO NOT use a microwave to heat up because it will make them soggy. Enjoy!
By the way, I have a quick (belated) update for you.
For February, I donated to International Rescue Committee. Thank you for those who purchased the eCookbook.
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- If you use leftover tempura from previous day, re-heat tempura pieces in the oven or oven toaster.
- Assemble tendon. Put steamed rice in a bowl, drizzle tempura sauce on the rice, and place tempura pieces on top.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.