Ten Don Recipe 天丼

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Tempura Donburi | Easy Japanese Recipes at JustOneCookbook.com

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.

Tempura Donburi | Easy Japanese Recipes at JustOneCookbook.com

Shrimp and Vegetable Ten Don Recipe

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.

Tempura Donburi | Easy Japanese Recipes at JustOneCookbook.com

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 GyudonOyakodonUnadon (Unagi Don)Chicken Katsu DonTekka 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.

As I promised, each month 20% of proceeds from selling my eBook will go to charity.

For February, I donated to International Rescue Committee.  Thank you for those who purchased the eCookbook. :)

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Ten Don 天丼
Prep time
Total time
Serves: 1
  1. If you use leftover tempura from previous day, re-heat tempura pieces in the oven or oven toaster.
  2. Assemble tendon. Put steamed rice in a bowl, drizzle tempura sauce on the rice, and place tempura pieces on top.
Prep/Cook Time is only for assembling donburi and it does NOT include the prep/cook time for Shrimp Tempura and Vegetable Tempura. Please look at these recipes for more details because prep/cook time varies depends on serving size and ingredients of your choice.

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.


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  1. I’ve made tempura in the past and it’s a great technique but just too much work for one person on a regular basis. That’s one of the many reasons I go out for sushi.

    I should share the pictures I took from Saturday’s outing with my nephew. We really indulged ourselves. :)

  2. Agh! This looks so delicious. I’d probably never make it – frying in a tiny studio is pretty icky (smells, splatter)…but if I lived in a place with a proper kitchen it would be on the top of my “to make” list.

  3. I love tendon! (and yes, when I first saw it written on the menu, I freaked out because it didn’t sound like a very appetising name for a dish – oh, how wrong I was!)

    I’ll be buying your book later today when I get a chance. I love your recipes!

  4. Eha

    Altho’ I rarely fry anything I must admit that from the first time quite a few decades ago I saw tempura being prepared in Japan and had a chance to taste it, it did become a favourite I learned to make myself. Ignorant me has oft had it with rice to make a full meal without realizing that gave the dish a different name! Now I know :) !

  5. LOL…I would worry just a bit if I saw “tendon” on the menu! But if this tempura is what I’d get, I wouldn’t hesitate to order! Gorgeous presentation, as always!!!

  6. As spring approaches, I always look forward to having cold soba noodles and dipping sauce and tempura. I love your 天丼 dish. It is presented so lovely. I love visiting your site Nami-san as whenever I get home sick for living in Japan I come here and I feel at home again. Take Care, BAM

  7. Dear Nami, we do love tempura – shrimps and veggies sounds wonderful but if you serve this on rice and prepare it your way, I would definitely prepare it your way next time. It looks so delicious and tender and pretty – everybody will love this preparartion method! No doubt whatsoever!

  8. I absolutely love tempura vegetables with the dipping sauce. There used to be a tapas bar near us that we would go to on a Friday night and I always ordered the tempura vegetables – so delicious! I must learn to cook them as well as you do! xx

  9. (笑) 天丼とけっていそしきは全く違うものですね。




  10. As usual, your food looks amazing and that is one perfect-looking bowl of ten don (funny about the “tendon :) ! The tempura is fried to perfection. I adore tempura and eating it like this and all the other ways you mentioned. I know what I’m craving for lunch today!

  11. This looks so pretty Nami – I love tempura and yours looks way better than any restaurant! I love how pretty you always make your food and wish I was having this for dinner tonight – yum :)

  12. Kimmi

    Oh, how I wish this bowl was in front of me right now! =) Piping-hot shrimp tempura on a bed of rice is absolute bliss. Thanks for sharing the simple recipe with us.

  13. I saw tendon and was worried, lol. Not worried anymore, this sounds much more like my kind of dinner, love what you did with the purple potato. I need to mix things up and try this soon. Hope you are having a good week.

  14. Ayako L.

    Hi Nami-san!
    Your Tendon looks so…so…GORGEOUS!
    Tenkomori!! :)
    I love ‘don’ dish, especially Tendon.
    This Tendon got everything I love on it!
    You even got a Renkon and Shiso leaf!!
    Wow…another amazing dish.

    • Hi Ayako-san! Thank you! I love renkon and all the root vegetables for tempura. They are my favorite, more than shrimp tempura! And shiso leaf… yeah we need some green color in there! 😉 Thank you for your comment!

  15. This looks so good Nami. My kids love anything with tempura. I know they would even eat veggies this way! And yours always looks so professionally done.

  16. I love tempura, but do not make it often at home since I try to avoid deep frying…but always get it when dinning at Japanese restaurant…this dish looks delicious and so pretty Nami.
    Have a wonderful week my dear 😀

  17. Siti

    This looks sooo good..Imagine eating warm fluffy rice then take a bite of those crispy toppings..This makes me hungry..aish..I love kabocha the most.

  18. Hi Nami, this definitely looks very appetizing to me. My whole family loves tempura, but sadly since mummy dont deep fry stuff, we only eat this when we’re out. I will just admire your photos this time :)

  19. This ten don looks so beautiful. yeah my mind went to connective tissue at first lol. Glad it is not. Love the idea of having many tempura items over rice. Looks like a great meal. Yours pics are stunning on this one.

  20. This is such a yummy stuff!! I love Tempura but at home I never get the perfect one, will surely try your recipe … BTW, love the pictures as well!

  21. Mmm, you had me at tempura… no further description necessary. It’s the greatest invention ever! And tempura fried lotus root… oh. my. God?! I had a horrible surprise though… I had a pack of lotus root and decided to eat a piece on its own (it was pre-cooked). It was so… bleurgh! How can it transform so much when it’s surrounded in crispy golden tempura batter?!