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Fillet of Cod Tendon

Prep Time:

15 Minutes

Cook Time:

20 Minutes


2 Servings



About the Recipe

Cod isn't very popular in Japan - certainly not as popular as in the UK. This dish is my interpretation of tempura done with cod fillets - cod actually works well in tempura as the flesh is strong enough to withstand deep frying without breaking up - as a "tempura donburi" AKA "tendon", the cod is served on a bed of rice - not chips!


for tendon sauce:

2 tbsp sugar

2.5 tbsp soy sauce

1 tbsp mirin

1/4 tsp japanese dashi granules

40 ml water

400-450g cooked rice

for the cod tendon:

60g carrot

220g cod fillet

4 slices of sweet potato (about 5mm thick)

a handful of rocket, rinsed

150ml tempura flour

220ml water

vegetable oil for deep frying

some kitchen paper


to make the tendon sauce: 

put all the ingredients in a pan, bring to the boil while stirring & simmer for 1-2 mins or until the sauce had slightly thickened

to make the tendon:

peel and thinly slice the carrot into matchsticks

cut the cod fillet in half lengthways

mix the tempura flour and water into a batter

fill a pan with 2 - 2.5cm of veg oil & heat to 170 C / 340 F

dip the sweet potato slices into the batter

deep fry until golden in colour - check that the potato is cooked using a chopstick or skewer

put all the carrot into the batter

using chopsticks or a pair of forks, take up a small bundle & deep fry in the oil until golden in colour

repeat with the rocket, puttingit in the batter, taking up a small bundle and deep frying in the oil but just a few seconds

now, dip the cod fillets into the batter, fry until golden in colour

now fill 2 serving bowls half full with Japanese rice. assemble the tempura over the rice. finally,  sprinkle over the ten-don sauce before serving

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