I’ve been addicted to tempura since I made a recipe for tempura that turns out crispy with any kinds of flour. Especially the summer vegetable kakiage. They are so crispy and full of sweetness that I can eat as much as I want. I decided to make kakiage don, kind of ten don, a bowl of rice topped with kakiage. So I made this tendon and kakiage donburi sauce. Of course, I don’t use mirin.
The reason I started cooking without mirin is, of course, because mirin is a luxury item overseas. But there are many things that I find surprisingly convenient.
When you don’t use mirin, you don’t need to boil off the alcohol. It may not take much effort to remove the alcohol if the dish is simmered. But what if it’s the sauce for ten don? I’m not good at multitasking, so boiling down the sauce next to me while frying would probably be a disaster.
But the microwavable tendon sauce is fine. I highly recommend it, even if it means less dishes to wash.
This article is part of the seasoning series. What is seasoning? How can I substitute mirin, cooking sake, etc.? You can read all articles about seasonings here.