Steps

1. In a heatproof container, combine Soy Sauce 1.5 tbsp, Mirin (Sweet Rice Wine) 2 tbsp, Water 1 tbsp, Sugar 0.5 tbsp, and Dashi Powder 0.5 tsp.
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2. Mix everything together.
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3. Heat in a microwave at 600W for 1 minute 15 seconds to make the sauce.
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4. In a bowl, combine Tempura Flour 50g with Water 70ml and mix.
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5. Scoop about 1 tbsp of the tempura batter into a rice bowl.
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6. Crack 1 egg into the rice bowl.
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7. Drizzle the tempura batter over the egg to cover it.
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8. Heat oil in a frying pan to a depth of about 5mm over medium-high heat. The batter should float up immediately and puff when dropped in – this is the key!
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9. Gently slide the egg and batter mixture from the spatula into the hot oil.
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10. Fold the spreading egg inwards and press the edges with chopsticks to shape it into a bite-sized piece.
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11. Cook for about 1.5 to 2 minutes until the bottom is golden brown and firm.
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12. Drizzle more tempura batter over any areas where the egg is exposed.
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13. Flip the egg and cook the other side until golden brown.
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14. Once browned all over, remove from the pan and drain the oil.
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15. Make another egg tempura in the same way. For a half-cooked yolk, cook for about 1.5 minutes per side over medium heat. For a fully cooked yolk, use lower medium heat and cook for about 2.5 minutes per side, checking the firmness by gently poking the yolk with chopsticks.
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16. Use the remaining tempura batter to fry other ingredients as desired. This batter is made in a slightly larger batch, so it's good to use up the leftovers with other ingredients.
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17. Fry a shiso leaf.
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18. Arrange the fried egg tempura on a plate.
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19. Serve with the prepared sauce.
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