Tendon (Tempura Rice Bowl) - JFC International

Ingredients

• 1Tbsp Kikkoman Soy Sauce
• ½ tsp sugar
• 2 Tbsp water
• ½ tsp dashi / Japanese soup stock (granules)
• About 300 g (10.6 oz) of warm cooked Nishiki white rice
• 4 pieces of shrimo (headless, medium)
• 1 small eggplant (about 80 g or 2.8 oz)
• 1/6 carrot (about 30 g or 1.1 oz)
• 1 green pepper (about 40 g or 1.4 oz)
• ¼ egg, beaten
• 110 ml (3.7 fl. oz) water
• 125 ml (4.2 fl. oz) flour
• Oil for deep-frying