Gently score the belly of each shrimp a few times to prevent curling when fried. Pat shrimp and all vegetables dry with paper towels.
In a small saucepan, combine dashi stock, soy sauce, mirin, and sugar. Bring to a gentle simmer over medium heat, stirring until sugar dissolves. Keep warm.
In a large bowl, whisk together tempura flour, ice-cold water, and egg yolk until just combined. Do not overmix; lumps are fine. Keep the batter cold.
Heat vegetable oil in a deep pot or wok to 170-180°C (340-350°F). Lightly dust shrimp and vegetables with a thin layer of tempura flour. Dip each piece into the batter, letting excess drip off. Fry in batches until golden and crisp, about 2-3 minutes per batch. Remove with a slotted spoon and drain on a wire rack.
Divide cooked Japanese short-grain rice into serving bowls. Arrange the freshly fried tempura pieces artfully over the rice. Drizzle generously with the warm Tendon sauce (tentsuyu). Serve immediately.
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