Steps

1. Cut the Sea Bream (4 slices) into bite-sized pieces.
   🕒 02:43
2. Tear the Maitake Mushrooms (1/2 pack) into large pieces by hand.
   🕒 03:27
3. Remove the stem from the Eggplant (1 pc), cut it in half lengthwise, then cut each half in half again. Make cuts about 2mm wide on the skin side.
   🕒 03:51
4. Remove the stems from the Shishito Peppers (4 pcs) and make one slit in each to prevent bursting.
   🕒 04:47
5. Slice the Sweet Potato (50g) into 5mm thick rounds. Soak in water for about 5 minutes, then drain thoroughly.
   🕒 05:01
6. Peel the shells from the Shrimp (4 pcs), removing the sharp tip of the tail. Cut off the tip of the tail diagonally and squeeze out the water inside.
   🕒 05:32
7. Devein the shrimp.
   🕒 06:31
8. Rub the shrimp with Salt and a little Potato Starch, then rinse quickly with water.
   🕒 06:59
9. Wash the shrimp with a little Cooking Sake (Rice Wine) and pat dry thoroughly with paper towels.
   🕒 07:17
10. Make 4-5 cuts on the belly side of the shrimp, about halfway through the body. Press with your fingers to flatten and straighten the shrimp.
    🕒 08:08
11. In a chilled bowl, combine the chilled Egg Yolk (1 pc) and Cold Water (200cc). Mix well. Skim off any foamy mousse that forms on the surface.
    🕒 09:39
12. Add the sifted All-Purpose Flour (120g) to the bowl in three batches. Tap the bowl with a whisk to help the flour sink. Avoid overmixing. This is the key! Overmixing develops gluten, making the tempura less crispy. Tapping the bowl is crucial for a light batter. A few lumps are okay.
    🕒 11:09
13. In a pot, combine Dashi Broth (180cc), Soy Sauce (100cc), Mirin (Sweet Rice Wine) (2 tbsp), and Sugar (3 tbsp). Bring to a boil, then simmer over low heat for about 1 minute to make the Tendon sauce.
    🕒 13:10
14. Heat frying oil to 170°C (340°F). Lightly dust the ingredients with All-Purpose Flour just before frying.
    🕒 14:32
15. Hold the shrimp by the tail and dip it in the prepared batter, then carefully place it in the 170°C (340°F) oil. Do not touch it until the batter sets. This is the key! For a delicious Tendon, a generous amount of batter is ideal. Once the batter starts to set, drizzle more batter over the shrimp to create a visually appealing 'flower' effect.
    🕒 16:15
16. Fry the shrimp for about 2 minutes, then submerge them completely in the oil to ensure they cook through. Drain well after frying.
    🕒 17:53
17. Dip the sweet potato, shishito peppers, maitake mushrooms, eggplant, and sea bream in the batter and fry. This is the key! For the sweet potato, fry slowly to enhance its sweetness. Be careful not to let the oil temperature drop too much while frying, and fry until you hear a change in the sizzling sound.
    🕒 18:37
18. Fry the tempura pieces while spreading them out to achieve a beautiful appearance. Drain the fried tempura well.
    🕒 20:05
19. Serve cooked rice in bowls and drizzle with the prepared Tendon sauce.
    🕒 02:41
20. Arrange the freshly fried tempura pieces attractively on top of the rice.
    🕒 03:11
21. Drizzle with a little more Tendon sauce as a final touch.
    🕒 03:34