Tendon Tempura Bowl

Instructions

1. Prepare the rice
   Rinse the Japanese rice under cold water until the water runs clear. Place in a rice cooker with 2 1/4 cups water and cook according to manufacturer's instructions. If using a pot, bring to a boil, reduce heat, cover and simmer for 15 minutes, then let stand covered for 10 minutes.
2. Make the tempura batter
   In a large bowl, combine the flour and cornstarch. Create a well in the center and add the beaten egg and cold water. Mix gently with chopsticks or a fork until just combined - small lumps are fine. Keep the batter cold by placing the bowl over another bowl filled with ice.
3. Prepare the vegetables and shrimp
   Cut the sweet potato and eggplant into even slices. Trim the green beans. Make small cuts on the underside of each shrimp to prevent curling during frying, then pat all ingredients dry with paper towels.
4. Make the tendon sauce
   In a small saucepan, combine dashi, soy sauce, mirin, and sugar. Bring to a simmer over medium heat and cook for about 5 minutes until slightly thickened. Remove from heat and set aside.
5. Deep fry the tempura
   Heat oil in a deep heavy-bottomed pot to 350°F (175°C). Dip vegetables and shrimp into the batter one at a time and carefully lower into the hot oil. Fry in small batches, starting with the vegetables, until golden and crispy, about 1-2 minutes for shrimp and 2-3 minutes for vegetables. Drain on paper towels.
6. Assemble the tendon bowls
   Divide the cooked rice among four serving bowls. Arrange the tempura pieces on top of the rice. Drizzle generously with the prepared tendon sauce.
7. Garnish and serve
   Garnish with grated daikon radish, a sprinkle of shichimi togarashi (Japanese seven spice), and a small piece of grated ginger if desired. Serve immediately while the tempura is still crispy.