TENDON-BENTO by KANEKO HANNOSUKE 〜Renowned Edomae Tendon from Tokyo

TENDON-BENTO by KANEKO HANNOSUKE

Frozen Tendon (without rice) from Renowned Edomae Tendon from Nihonbashi, Tokyo

The signature dish of menu from Kaneko Hannosuke, known as traditional "Edomae Tendon" establishment, featuring the top portion (ingredients) of the rice bowl, can now be easily enjoyed at home in Singapore using the latest freezing technology.

Due to the overwhelming popularity of this Tendon Bnto at the recent offline event, we want to bring the joy to even more people.
Therefore, we are excited to announce that we will be launching online as well!

 
With a modest sweetness and a refreshing glaze, the sauce harmoniously envelops tempura fried in high-temperature sesame oil, creating a perfectly balanced interplay with the white rice.
This combination results in a tempura rice bowl that remains delightful until the very last bite.

After much trial and error, they discovered that the ideal ingredients for their secret sauce-matched tempura are Conger eel, Shrimp, Squid, and Sweet Green pepper and all sourced daily from Toyosu Market.
The Tendon Bento, enjoyed with the exclusive "Secret Edomae Sauce" from the inherited recipe book of Kaneko Hannosuke's grandson, Kaneko Shinya, the current proprietor, is truly exceptional.
This artful blend culminates in the visually impressive and sophisticated Edomae Tendon.

What's inside?

 
*This Tendon Bento does not include rice

A closer look at the contents and texture of each tempura.
It is vacuum packed, retaining as much freshness until you want to enjoy it.

How to enjoy?

1. Defrost everything for approx 30 min at the room temperature
Tendon sauce can be eaten at room temperature, but it's even more delicious to heat it the microwave at 500w for about 20 seconds on the bowl with the wrap.

2. Microwave it at 500w for 3 min without wrapping

Remove the tempura from the bag and place it flat on a plate.
*It's more delicious to reheat the pre-fried tempura in an oven toaster lined with aluminum foil for about 50 seconds.

3. Arrange the warm tempura on top and pour the sauce over the bowl. 

About 200g of white rice in a bowl is recommended.
Lastly, place yuzu on top of the conger eel tempura to compete the bowl.

 *Gari Gobou can be enjoyed as a palate refresher alongside the tempura.

What is Edomae Tendon?

"Edomae Tendon" is a dish consisting of freshly fried tempura, cooked in sesame oil, immersed in a sweet and savory sauce, and served atop a bed of rice.
It stands out with its richer color and a texture that's more moist than crispy, distinguishing it from the widely known tempura rice bowls.

With this bento, all you need to do is a simple microwave preparation.
Just place it over freshly cooked rice, pour the secret sauce, and the Edomae Tendon Bento is ready.
You can enjoy Kaneko Hannosuke's original Edomae Tendon Bento in the comfort of your home, just as warm and delightful as in the restaurant.

2. Abundantly Packed Secret Sauce

The Exclusive Sauce used In the restaurant, preserving the secret flavor passed down for three Generations.
You can truly savor the taste of tradition.

3. Faithfully Recreating the Restaurant's Flavors

Included in the set are the popular side dish "Gari Gobo" and the essential fragrant yuzu peel for flavor variation.

Start by Enjoying the Aroma of Yuzu Peel...

For a Palate Cleanser, Please Try the Gari Gobo!

Kaneko Hannosuke was born in Asakusa, is a significant figure in the world of traditional Japanese cuisine, who strongly believed that "Japan's culture resides in its food."
He had an enduring passion for Japanese cuisine.
To ensure the continuity of the pre-war Edomae Tendon beloved by the common people, Kaneko Hannosuke dedicated himself to teaching the craft to numerous young artisans.
This legacy was carried forward by his grandson, Kaneko Shinya, who founded "Nihonbashi Tendon Kaneko Hannosuke."