Tempura Don

Instructions

1. Prepare the tempura sauce
   In a small saucepan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a simmer over medium heat, stirring occasionally until the sugar dissolves. Remove from heat and set aside.
2. Make the tempura batter
   In a large bowl, lightly beat the egg. Add the ice-cold water and mix gently. Add the tempura flour and stir lightly, leaving some lumps. Do not overmix - a few lumps are important for crispy tempura. Keep the batter cold by placing the bowl over another bowl filled with ice.
3. Prepare for frying
   Heat vegetable oil in a deep, heavy-bottomed pot to 350°F (175°C). Pat all vegetables and shrimp dry with paper towels to ensure a crispy coating. Line a plate with paper towels for draining.
4. Fry the vegetables
   Dip sweet potato slices, eggplant, and mushrooms into the batter one at a time, allowing excess to drip off. Carefully place them into the hot oil, being careful not to overcrowd the pot. Fry until golden and crispy, about 2-3 minutes. Remove with a slotted spoon and drain on paper towels.
5. Fry the shrimp
   For shrimp, make small cuts on the underside to prevent curling during frying. Dip in batter and fry until golden and crispy, about 2 minutes. Drain on paper towels.
6. Assemble the donburi
   Divide the cooked rice among four deep bowls. Arrange the tempura items on top of the rice. Drizzle each bowl with 2-3 tablespoons of the tempura sauce. Garnish with sliced green onions.