- Peel and devein the shrimps. Make a few slits in the underside of the shrimps and straighten these out. Cut the eggplants in half lengthwise. Leaving about 1 cm (0.4 in.) from the stem, make lengthwise slits across the width of each piece (doing so will create fan-shaped eggplant pieces after deep-frying). Slice the carrot and onion into 5 mm (0.2 in.) thick rounds. Cut the green pepper in half lengthwise, remove the stem and seeds.
- Place Tendon Sauce ingredients into a pot and bring this mixture to a boil.
- Place the beaten egg in a bowl, add in the cold water and mix well with a fork until uniform. Sift in the flour and mix all ingredients together with a fork in a manner as if drawing the number ‘8’. Avoid over-mixing and stop mixing once only a slight powderiness remains.
- Heat the deep-frying oil to 180℃ (356F), coat the ingredients from (1) in (3) and deep-fry each to crispy for 2 - 3 minutes. Scoop the warm rice into bowls, top with the tempura and pour on (2).
#Kikkoman #Nishiki #Tamanishiki #Japanesefoods #tempura #tendon #tempuraricebowl #ricebowl #tempurabowl #vegetables #deepfriedvegetables #savory #deepfried
