Tendon (Rice with Shrimp Tempura)

Mrs. Takeo Isoshima

SERVINGS 6

• 3 cups rice
• 18 medium or 12 large fresh shrimps

Cook rice, using either Method I or II on page 29.

Prepare shrimp tempura (see page 89 or 90 for method) and keep it hot.

When rice is cooked, serve in six individual covered bowls (donburi.) Place 2 or 3 shrimp tempura in each bowl and pour several tablespoons of sauce. Serve hot.

Sauce: Cook together

• 1 cup dried shrimp stock (see page 19)
• 1 tablespoon shoyu
• 1 tablespoon sugar
• 1 teaspoon sake
• 1/2 teaspoon gourmet powder