Golden crispy shrimp and vegetable tempura served over steamed rice and drizzled with tentsuyu, this ten don recipe makes a special weekend dinner for your loved ones! Enjoy them piping hot with a bowl of miso soup and refreshing salad.
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.
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.
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!
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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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- 1 cooked Japanese short-grain rice
- 1 Shrimp Tempura
- 1 Vegetable Tempura
- 1 tempura sauce (the recipe is in both tempura recipes)
- 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.
Prep/Cook Time: This 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.
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.
Thank you Kimmi! Yeah piping hot tempura sounds good right now… and still 9:30! 😀
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.
Thanks!
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!
I like japanese food because i cook japanese food if i joining japanese officers on board i am ship cook!!!!
Hi Lando! Wow that’s really cool! Japanese officers must be happy to have you as a chef! 🙂
Hi Nami!
Love all your recipes and your site is my go to when i wanna recreate Japanese food ive had in Japan after living there for 8 years.
This one is next on my list! I just have one question. When i was there, the tempura in tendon is usually served with a sweeter and thicker teriyaki-like sauce and not the usual tempura dipping sauce as featured in this recipe. Would you happen to have a recipe for that sauce?
Hi Carmela! Thank you for your kind words and I’m happy to hear you enjoy my site. 🙂
What you had is a thicker (and usually sweeter) version of tempura dipping sauce. Some use thin sauce while others make it sweeter and thicken the sauce with either reducing it or/and adding starch. We don’t call this sauce “Teriyaki sauce” but as you probably know, the ingredients for making teriyaki sauce is same, just the different ratio…
今日、天丼を作りました。今、天丼は私の好きな丼ぶり! 天丼は、さつまいも、にんじん、牛蒡、れんこん、チキン、とエビがありました。全部大好きでした! I followed the directions for the tempura batter and it stuck perfectly to the ingredients. I should also mention that the tempura sauce was AMAZING. If you have not tried this recipe, I strongly recommend it.
ナミさん、ありがとうございます!
こんにちは、Jarrett!優しいコメントありがとう！美味しそうに作ってもらえて、私も嬉しいです。天丼大好き！ちょっと面倒だけど、揚げたての天ぷらは美味しいですね。天つゆも気に入ってもらえてよかったです。どうもありがとう！！