Tempura Donburi

Instructions

1. Prepare the tempura batter
   In a large bowl, combine the flour and cornstarch. In a separate bowl, beat the egg with the ice-cold water. Just before frying, pour the liquid into the dry ingredients and mix lightly with chopsticks. Leave the batter slightly lumpy - overmixing will develop gluten and make the tempura heavy.
2. Make the tendon sauce
   In a small saucepan, combine soy sauce, mirin, sugar, and dashi granules with 1 cup of water. Bring to a simmer over medium heat and cook for 5 minutes until slightly thickened. Remove from heat and set aside.
3. Heat the frying oil
   In a deep, heavy-bottomed pot, heat vegetable oil to 350°F (175°C). Use a cooking thermometer to maintain the temperature, as oil that's too hot will burn the tempura and oil that's too cool will make it soggy.
4. Fry the vegetables
   Dip the sweet potato slices, eggplant, mushrooms, and bell pepper into the batter, allowing excess to drip off. Carefully lower into the hot oil and fry until light golden and crispy, about 1-2 minutes. Work in small batches to avoid overcrowding. Transfer to a wire rack lined with paper towels.
5. Fry the shrimp
   Make shallow cuts along the underside of each shrimp to prevent curling during frying. Dip in batter and fry for about 2 minutes until golden and crispy. Transfer to the wire rack to drain.
6. Assemble the tendon bowls
   Divide the hot cooked rice among four deep bowls. Arrange the tempura shrimp and vegetables on top of the rice, creating an attractive presentation with different colors and textures.
7. Add the sauce
   Drizzle the tendon sauce generously over the tempura and rice. The hot sauce will slightly soften the tempura coating while adding flavor to both the tempura and rice beneath.