Tendon (Tempura Rice Bowl)

• 8 to 12 Shrimp
• 1 Squid
• 2 Eggplants (small)
• 2 Bell peppers
• 150 grams Kabocha squash
• 200 ml a. Dashi stock
• 7 tbsp a. Soy sauce
• 2 tbsp a. Sake
• 3 tbsp a. Mirin
• 3 tbsp a. Sugar
• 200 ml b. White flour
• 170 ml b. Cold water
• 1 b. Beaten egg
• 4 servings Plain cooked rice

1. Take the digestive tracts out of the squid and shrimp and pat dry with paper towels.
2. Cut the vegetables into easy to eat pieces.
3. Combine the ingredients marked a.
4. (dashi stock, soy sauce, sake, mirin, sugar) and simmer for about 5 minutes to reduce a bit.
5. Put the ingredients marked b.
6. (flour, water, beaten egg) in a bowl and mix together lightly to make the batter.
7. Dip the vegetables, shrimp and squid in the batter and fry in oil.
8. Dip the fried vegetables, shrimp and squid tempura in the tentsuyu sauce made in Step 2, mound on top of rice and pour over more sauce, and it's done.

shrimp, eggplants, bell peppers, squash, stock, a, a, mirin, sugar, white flour, water, egg, rice

Taken from cookpad.com/us/recipes/142632-tendon-tempura-rice-bowl (may not work)