Tempura turkey tenders with ponzu

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Tempura turkey tenders with ponzu2023-12-15T12:51:24+01:00

Tempura turkey tenders with ponzu

  • CourseSecond Course
  • Preparation50’
  • Difficultyeasy
  • Gamepheasant
  • Calories400 - 500
  • ActivityRunning M 39’, F 55’
  • Persons4


N 2 turkey tenders

For the seasoning
mL 40 soy sauce
mL 40 sake
G 10 minced ginger
G 5 minced garlic

For the tempura batter
G 50 flour
G 50 potato starch
mL 250 water
N 1 egg

For the ponzu sauced
mL 80 soy sauce
mL 50 yuzu juice (or lemon juice)
mL 15 rice wine vinegar
G 15 sugar


  • Mix seasoning ingredients, set aside. Mix ponzu sauce ingredients, stir until sugar is dissolved.
  • Remove tendon from tenders. Cut tenders in half lengthwise and tenderize with a mallet until ¼ thick. Mix with seasoning and refrigerate for 2-4 h.
  • Preheat frying oil to 180 °C (356 °F).
  • Mix tempura batter with chopsticks or fork. Stir lightly- overmixing will cause the gluten to bind and create a “doughy” batter. There will be clumps in the batter, this is normal. Keep the batter cold until use.
  • Remove tenders from seasoning and shake off excess. Dip in tempura batter and fry for 2-4’until just golden brown. Work in small batches and allow oil to heat back up before frying another batch. Rest cooked tenders on a wire rack or paper towel lined plate.
  • Serve hot with ponzu.

Video Gallery



Wine CouplingTrebbiano d’Abruzzo Superiore DOC

Other Info

Kcal 437*

*For every medium-low speed running activity (8Km/h), the AVERAGE calorie consumption is of approximately 8Kcal x Kg x height, considering an average female weight of 60 Kg and an average male weight of 80 Kg.