Tentojidon / tempura simmered in broth and egg on rice

Leftover tempura is transformed into a hearty donburi dish. Tempura is quickly cooked in broth or tentsuyu, and adding egg gives it a mild flavor. I almost like this better than regular tendon.

<Ingredients>

2 rice bowls of steamed rice (not in photo)

Several leftover tempura (any kind; three kakiage mixed vegetable and prawn tempura in photo)
Small handful grated daikon radish (optional)
1 egg
Tiny handful greens (kinsai Chinese celery leaves in photo)
90-110 cc tentsuyu tempura dipping sauce


<Directions>
1.

Lightly beat egg.
Slice greens for topping.

2.

In a pot, put tentsuyu, and heat.

Add tempura.

When bottom is hot, flip. 

Gently squeeze extra water from grated daikon, and fill in open spots between tempura with daikon. 

3.

When tempura is heated through, swirl in egg, top with greens, cover, and remove from heat.

4.

Serve rice in a bowl, and top with tempura cooked with egg.

<Notes>

• This is typical dish for us the day after having kakiage tempura. We usually have leftover tentsuyu and grated daikon from the day before as well.
• Tentsuyu tastes quite strong if boiled down too much. If this happens, add water, dashi, or water from grated daikon to reduce it. On the other hand, if you do not add grated daikon, it may taste weak. Boil it down to the desired strength if not using grated daikon.
• Use a pot or frying pan big enough to put tempura in a single layer (not overlapping) without leaving lots of empty space.
• For green topping, mitsuba, seri water dropwort, celery leaves, green onions, sugar peas and snap peas -- all sliced or julienned -- are good options.

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