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Tendon

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description Tendon Overview

Tendon is a Japanese rice bowl dish consisting of various tempura ingredients served over a bed of steamed white rice. The name is a portmanteau of "tempura" and "donburi," the Japanese word for rice bowl. The tempura typically includes large shrimp or prawns alongside vegetables such as sweet potato, lotus root, and shiso leaves. Just before serving, the crispy tempura is traditionally drizzled with *tentsuyu*, a warm savory-sweet glaze made from soy sauce, mirin, and dashi broth.

help Tendon FAQ

What does the name tendon mean in Japanese food?

Tendon is a contraction of tempura donburi, meaning tempura served over a bowl of rice. It has nothing to do with the English anatomical word tendon.

Which tempura toppings usually come on tendon?

Common toppings include shrimp, white fish, squid, eggplant, pumpkin, lotus root, and green beans. A restaurant may sell an ebi tendon focused on shrimp or a vegetable-only yasai tendon.

Why is tendon sauce darker and sweeter than plain soy sauce?

The tare is typically built from soy sauce, mirin, sugar, and dashi, creating a glossy sweet-savory seasoning. It is spooned over both the tempura and rice, unlike the lighter dipping sauce served beside many tempura meals.

How is tendon different from tencha?

Tendon places intact pieces of tempura directly over rice and dresses them with tare. Tencha, associated with some tempura restaurants, serves chopped tempura or kakiage over rice with hot tea or dashi poured on top.

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