Tendon: Tempura Shrimp and Vegetable Rice Bowl

Prepare the shrimp by peeling and deveining them, leaving the tail on. Make 2-3 shallow cuts on the belly side to prevent curling during frying. Pat them completely dry with paper towels. Slice eggplant and sweet potato into 0.5 cm thick pieces. Trim the ends of green beans.

For the Tendon sauce, combine dashi stock, soy sauce, mirin, and sugar in a small saucepan. Bring to a simmer over medium heat, then reduce heat and keep warm.

In a large bowl, whisk together the egg yolk and ice water. Gradually add the all-purpose flour, mixing just until combined. Do not overmix; a few lumps are desirable for a light batter. Keep the batter cold.

Heat vegetable oil in a deep pot or wok to 170-180°C. Lightly dust the prepared shrimp and vegetables with a little extra flour, then dip them one by one into the cold tempura batter, ensuring an even, thin coating.

Carefully place battered items into the hot oil, frying in batches to avoid overcrowding. Fry until golden brown and crispy, about 2-3 minutes per side for vegetables and 1-2 minutes per side for shrimp. Remove with a slotted spoon and drain on a wire rack set over paper towels.

To assemble, fill two rice bowls with hot cooked short-grain rice. Arrange the crispy tempura shrimp and vegetables on top of the rice.

Generously drizzle the warm Tendon sauce over the tempura and rice. Serve immediately and enjoy your homemade Tendon!