Steps

1. Prepare to make boiled eggs.
   🕒 01:15
2. Add a pinch of salt to boiling water, gently add 3 eggs, and boil for 6 minutes. 【Here's the trick!】 They can crack easily, so keep the heat low to control the boil.
   🕒 01:19
3. While boiling, prepare an ice bath.
   🕒 01:40
4. Transfer the boiled eggs to the cold water and cool for about 10 minutes.
   🕒 01:53
5. Rinse the shrimp and peel the shells, leaving the tail on.
   🕒 02:05
6. Make shallow cuts on the back of the shrimp and remove the vein and any muddy dirt with tweezers or similar tools.
   🕒 02:37
7. Make 3-4 diagonal cuts on the stomach side, about 1/3 the depth of the shrimp, to prevent it from curling up.
   🕒 03:04
8. Place the cut side down and stretch the shrimp by applying pressure with both hands. 【Here's the trick!】 It's successful when you hear a 'pop'. Be careful not to overdo it or it will tear.
   🕒 03:36
9. Add 1/2 tsp salt and 1/2 tsp cooking sake to the shrimp in a bowl, knead well to remove dirt and odor.
   🕒 04:02
10. Thoroughly wipe away the cloudy liquid with paper towels. This completes the shrimp preparation.
    🕒 04:37
11. Cut off the stem of the eggplant, cut in half. Cut into quarters and make 3-4 cuts, leaving about 1cm, and spread open. Make a vertical cut in the center as well.
    🕒 04:44
12. Slice the pumpkin into about 1cm thick slices.
    🕒 05:29
13. Cut the sweet potato into appropriate thickness.
    🕒 05:36
14. Twist off the stems of the shishito peppers. Use the perilla leaves as they are. This completes the vegetable preparation.
    🕒 05:43
15. Crack the shells of the cooled boiled eggs and peel them by gently rubbing with the pad of your thumb while submerged in water. 【Here's the trick!】 Peeling in water makes it easier to remove the shells. This completes the preparation of all ingredients.
    🕒 05:55
16. Make the tempura batter. Put 100g rice flour in a bowl, add 1 beaten egg and 150ml water from another container, and mix well. 【Here's the trick!】 Unlike conventional tempura batter, rice flour batter is fine to mix well. A slightly thinner batter will result in a crispier texture. If it's not thin enough, add water to adjust.
    🕒 06:35
17. Before frying, lightly coat all ingredients with a little rice flour. 【Here's the trick!】 This helps the batter adhere better. Especially for eggs, which can peel off easily, coat them well and lightly tap.
    🕒 07:17
18. Heat the frying oil to 170 degrees Celsius. When you put chopsticks in, large bubbles should rise, which is a good indicator.
    🕒 07:58
19. Lightly coat the perilla leaves with batter, place in the oil, and fry for 40-50 seconds. Once crispy, remove and drain the oil with paper towels.
    🕒 08:24
20. Lightly coat the shishito peppers with batter, place in the oil, and quickly fry for 30-40 seconds.
    🕒 08:55
21. Lightly coat the sweet potato and pumpkin slices with batter, place in the oil, and fry for about 3 minutes. Fry thoroughly as they take time to cook through.
    🕒 09:17
22. Coat the eggplant with batter, spread open the cuts, place in the oil, and fry for about 1.5 minutes.
    🕒 09:46
23. Lightly coat the shrimp with batter and fry in the oil.
    🕒 09:57
24. Coat the boiled egg with batter, place in the oil, and fry for about 30 seconds while rolling. Once the surface of the batter is firm, it's done.
    🕒 10:15