Crispy & Comforting Tempura Donburi (Japanese Tempura Rice Bowl)

When you crave something crispy yet comforting, Tempura Donburi, or Tendon (Tempura rice bowl) is the perfect dish. Golden-brown tempura served over a bowl of warm rice and drizzled with savory-sweet sauce makes this Japanese classic hard to resist.

This version keeps things simple with a mix of colorful vegetables like okra, eggplant, carrot, and sweet potato, all lightly battered and fried to perfection.

Whether you’re using seasonal veggies from the market or cleaning out your fridge, this Tempura Donburi recipe is easy, satisfying, and brings a little taste of Japan to your table.

What is Tempura Donburi?

Tempura Donburi, or Tendon, is a popular Japanese rice bowl topped with crispy tempura and finished with a flavorful soy-based sauce. You’ll find it in restaurants across Japan, from family-run diners to specialty tempura shops, but it’s surprisingly simple to make at home.

The key is a light, airy batter and quick frying to preserve the vegetables’ texture and color.

RECIPE

Servings: 2-3

Time: 30 min

Ingredients:

For the Tempura:
- Okra
- Eggplant
- Carrot
- Sweet potato
- Parsley
For the Batter:
- 1 egg
- 1/2 cup cold water
- 2/3 cup flour
For Frying:
- Cooking oil (vegetable or canola)
For the Sauce (Tendon Sauce):
- 1/2 cup water
- 1 tsp dashi powder
- 2 tbsp soy sauce
- 2 tbsp mirin

Instructions:

Prepare the vegetables
- Remove stems from okra.
- Slice carrot and sweet potato into 1/2-inch thick rounds.
- Trim parsley stems evenly.
- Cut eggplant in half if large and score the skin lightly to help it cook evenly.
Make the tempura batter
In a bowl, lightly beat the egg, add cold water, and sift in the flour.
Mix gently - a few lumps are okay and help create a crispy texture.
Fry the vegetables
Heat cooking oil to 340–350°F (170–180°C).
Lightly coat each vegetable piece in the batter.
Fry for 1–2 minutes, adjusting time depending on the size and thickness.
Remove and drain on a wire rack or paper towel.
Make the sauce
In a small pot, combine water, dashi, soy sauce, and mirin.
Bring to a gentle simmer, then turn off the heat.
Assemble the donburi
Add a scoop of steamed rice into a bowl.
Arrange the freshly fried tempura on top and drizzle with the warm tendon sauce.
Serve immediately while crispy!

My Kitchen Tool:

Frying Pot

Noda Horo is made of metal coated with a glossy enamel finish. I love using it for frying because it’s heat-resistant and easy to clean.

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Tips & Variations

Keep the batter cold: Use ice water for an extra crisp coating.
Try other tempura toppings: Mushrooms, shiso leaves, and pumpkin are also delicious.
For a heartier meal: Add a soft-boiled egg or sprinkle some shredded nori on top.