Crispy Spring Vegetable Tempura Rice Bowl (Tendon) 🌿🌼🍚

Name: Crispy Spring Vegetable Tempura Rice Bowl (Tendon) 🌿🌼🍚
Total time: 1200 s
Yield: 1 serving
Cuisine: American
Ingredients: Seasonal spring greens (minari, chamnamul, or your favorite herbs); Vegetables (onion, potato, zucchini); 1 cup Tempura flour; 150 ml Cold water or sparkling water; 1 Egg; Cooking oil (for frying); 1 Bowl steamed rice; 3 Tbsp Soy sauce; 2 Tbsp Cooking wine; 1 Tbsp Sugar; 2 Tbsp Kelp water (or plain water)

AllDay Meal @alldaymeal

Crispy Tempura with Seasonal Greens in a Comforting Rice Bowl

Fresh, vibrant, and irresistibly crisp—this Spring Herb Tempura Rice Bowl captures the very essence of the season. Seasonal herbs and vegetables are delicately coated in a light, airy batter, then fried until golden and crisp, creating a perfect harmony of texture and flavor. Served over warm, fluffy rice and drizzled with a savory-sweet tendon sauce, it’s a dish that feels both comforting and elegant. Whether enjoyed as a quick weekday meal or as a centerpiece for a seasonal gathering, this bowl brings the beauty of spring straight to your table.

https://www.youtube.com/watch?v=oSWw-Pw04Ts

Crispy Tempura with Seasonal Greens in a Comforting Rice Bowl

https://www.youtube.com/watch?v=oSWw-Pw04Ts

AllDay Meal @alldaymeal

Crispy Tempura with Seasonal Greens in a Comforting Rice Bowl

https://www.youtube.com/watch?v=oSWw-Pw04Ts

Crispy Tempura with Seasonal Greens in a Comforting Rice Bowl

https://www.youtube.com/watch?v=oSWw-Pw04Ts

Saved

Ingredients

20 minutes

1 serving

Seasonal spring greens (minari, chamnamul, or your favorite herbs)
Vegetables (onion, potato, zucchini)
1 cupTempura flour
150 mlCold water or sparkling water
1Egg
Cooking oil (for frying)
1 Bowlsteamed rice
Sauce
3 TbspSoy sauce
2 TbspCooking wine
1 TbspSugar
2 TbspKelp water (or plain water)

Saved

Steps

20 minutes

1

Wash all vegetables and spring greens thoroughly, then pat dry.
2

Slice them into bite-sized pieces.
3

Lightly dust the vegetables with a thin coat of tempura flour.
4

In a separate bowl, mix 1 cup tempura flour with 150 ml ice-cold water (or sparkling water) to make a light batter. Do not overmix—keep it slightly lumpy for crispier results.
5

Heat oil to 180 ℃. Fry the spring greens quickly (about 10 seconds), and fry thicker vegetables for 1–2 minutes until golden.
6

In a small saucepan, combine soy sauce, cooking wine, sugar, and kelp water. Simmer gently over low heat until the flavors meld.
7

Place hot steamed rice in a bowl. Arrange the tempura vegetables (and shrimp, if desired) on top.
8

Drizzle generously with warm tendon sauce and serve immediately.
9

Tips.
You can customize with any seasonal vegetables or greens.
Adding shrimp gives it an extra layer of flavor and makes the dish heartier.