Tempura Donburi 天丼

wash the prawns and remove the heads of prawns

remove the legs and shells from the tail end

devein and score 2-3 place on belly side about 1cm apart.

break the belly muscle so that when they are cooked, the prawn does not curl up

wash the purple sweet potato and slice them about 5mm thick.

Wash the shiitake mushrooms and cut off the stems and slice them thinly if necessary.

Wash the shiso leaves and shishito peppers.

Wash the green beans and cut them in half if they are too long.

Cut the Chikuwa fish cakes in half.

Place water and mayonnaise in a mixing bowl

Add flour and mix them all together but try not to stir too much. Creating gluten by overmixing causes oily, sticky, and soggy tempura.

Heat enough oil to deep fry in a frying pan (or tempura pot if you have), to 180 degree celsius(356F)

Dip each ingredient into the batter to coat individually then put them into the heated oil.

When they are cooked, you can feel little vibrations to your hand when you pick up one with chopsticks.

Take out the cooked ingredients onto a wired mesh rack with kitchen paper to remove and absorb excess oil.

place all sauce ingredients into a small sauce pan.

bring them to boil and them simmer for a few minutes

When the sauce is reduced and thickened, turn the heat off and set aside.

Serve rice in a large rice bowl

place tempura on top of the rice

Pour the sauce over the tempura and rice