Cooking Tempura and Tendon (Tempura Rice Bowl)

Tempura(てんぷら,天麩羅) is a Japanese dish of deep fried lightly-battered vegetables or seafood.
東京を中心に展開している天丼「てんや」はサラリーマン愛用のFast-food chainである。Fast-food chain Tenya serves tendon (vegitable tendon, prawn tendon) at a reasonable price for salaried workers.
天ぷらは野菜、魚、貝、どんな材料でも油で揚げれば出来上がりでおいしいが、危険もある。よくやけどしたり、油に引火して火事になったりしている。まともな料理法と向こう見ずな危険な料理法(Fearless and reckless cooking)の動画を紹介する。

It's not so hard to make delicious tempura at home. All ingredients can be found easily at your local grocery stores. Actually, you can make tempura with almost anything. For example, tempura banana, tempura apple and tempura ice cream are tasty!

Cooking Tendon (Tempura Bowl) with Dog

Fearless Cooking Tempura

Common Ingredients for Tempura
Seafood: Prawn, Shrimp, squid, scallop, anago (conger eel), ayu (sweetfish), crab, and a wide variety of fish
Vegetables: bell pepper, kabocha (Japanese pumpkin), eggplant, carrot, burdock, green beans, sweet potato, yam, potato, renkon (lotus root), shiitake mushroom, mushrooms, bamboo shoots, okra.

Thin slices or strips of vegetables or seafood are dipped in flour, then the batter or panko, then briefly deep-fried in hot oil.

Tempura is commonly served with grated daikon radish and eaten hot immediately after frying. The most common sauce is tentsuyu sauce (tempura dipping sauce). Yuzu and salt can be also used.

Tempura Variations:
Tempura is also used in combination with other foods.

Tendon (Tempura Rice Bowl); Tempura is served as a donburi dish where tempura shrimp and vegetables are served over steamed rice in a bowl. Tempura is dipped lightly in tentsuyu and placed on top of steamed rice.

Tempura Soba / Tempura Udon ;
When served over soba (buckwheat noodles), it is called tempura soba or tensoba, when served on top of udon soup it is called tempura udon.

Kakiage (mixed tempura); Kakiage is a comfort food variation with mixed vegetable strips, often clumped together in heavier battered fritters.

Cooking Tonjiru (Pork Miso Soup)  豚汁(とん汁、ぶた汁)

How to cook Tonjiru (Pork and Vegetable Miso Soup) in English

地域のお祭りには必ず作って食べた懐かしい味。誰でも簡単に作れる豚肉、野菜がたぷり入った味噌汁! ところで、松屋のとん汁には豆腐が入っていて大好きである。


Tonjiru or Butajiru literally means pig/pork soup, a Japanese miso-flavored soup containing pork and vegetables.

Tonjiru tastes delicious and is very easy to cook. You can put in whatever ingredients you have, including leftovers from the refrigerator.

Tonjiru is more substantial, with a larger quantity and variety of ingredients added to the soup, compared to normal miso soup. Tonjiru is usually made by stewing thinly sliced pieces of pork and vegetables in dashi stock, and flavored by dissolving miso.

Common ingredients:
pork, gobo, konjac, seaweed, negi (spring onions or green onions), daikon, radish, carrot, tofu including fried tofu (aburaage) and grilled fofu, tubers, such as potatoes, taro or sweet potato, and mushrooms such as shiitake and shimeji

Cooking Tonjiru (Pork Miso Soup) with Dog

Tonjiru - Pork and Vegetable Miso Soup



Cooking Sukiyaki (Beef Hot Pot) すき焼き In English


Beef is slowly cooked or simmered at the table, with vegetables and other ingredients, in a shallow iron pot (nabe) in a mixture of soy sauce, sugar, and mirin. Thinly sliced beef is usually used for sukiyaki. Before being eaten, the ingredients are usually dipped in a small bowl of raw, beaten eggs.

Popular ingredients cooked with the beef are:Tofu (usually seared firm tofu), Negi (a type of scallion), Leafy vegetables such as Chinese cabbage and shungiku (Garland chrysanthemum leaves), Mushrooms such as shiitake and enokitake, Jelly-noodles made out of konnyaku corm such as ito konnyaku or shirataki noodles.

Boiled wheat udon is sometimes added, usually at the end to soak up the broth.

Cooking Sukiyaki (Beef Hot Pot) with Dog

吉野家日式牛鍋燒 Yoshinoya Sukiyaki 2006/15sec

Sukiyaki Party