Tendon

Method

1. 1 Peel the shrimp, leaving the tails intact, make light incisions in the belly, and straighten the body; slice the eggplant and pumpkin.
2. 2 Simmer dashi broth with soy sauce, mirin, and sugar for 5 minutes until it thickens into a glossy tare sauce.
3. 3 Mix the flour with the eggs and cold water, stirring briefly so that the batter is still slightly lumpy; this will make the crust crispy.
4. 4 Fry the shrimp and vegetables in oil at 175 degrees for about 2 minutes per batch until lightly golden.
5. 5 Quickly dip each tempura piece in tare sauce and place it on top of a bowl of hot rice.
6. 6 Drizzle some more sauce over the top and eat immediately while the crust is still crispy.

With an appliance

• Air fryer 41 min

  Replace step 4: Arrange the battered shrimp and vegetables in a single layer, spray thoroughly with oil, and fry at 200 degrees for 8 minutes, flipping at the 4th minute; still dipped in tare sauce, place on top of the rice immediately after frying.