Edo-Style Tendon (Japanese Tempura Rice Bowl with Sweet Soy Tare)

Peel the 6 shrimp, leaving the tails on, and remove the vein.

Make several shallow cuts along the belly side, then gently press each shrimp straight so it does not curl during frying.

Slice the 120 g sweet potato and 100 g eggplant into pieces about 0.7 cm thick.

Pat every surface dry, because excess moisture makes the oil spatter and keeps the batter from clinging evenly.

Pour 150 ml cold water into 100 g flour and mix briefly with chopsticks or a fork.

Stop while small lumps remain; a smooth, overworked batter makes the tempura coating heavy instead of crisp.

Combine 3 tablespoons tsuyu, 1 tablespoon soy sauce, and 1 tablespoon sugar in a small pot.

Simmer over medium heat for 2 minutes, just until the sugar dissolves and the tare looks glossy.

Heat 400 ml frying oil to 170C, then coat the vegetables in batter and add them first.

Do not crowd the pot; lift them out when the edges look lightly golden and crisp, then drain well.

Coat the shrimp lightly in batter and fry them in the 170C oil until the coating firms and turns crisp.

Place the tempura over 360 g hot rice, drizzle warm tare immediately, and serve before the coating softens.