2 King prawns (uncooked), peel, cut a few slits in each side of the prawns to avoid them curling during cooking
⅛ eggplant, cut in thick strips, soak in water for 10 minutes and dry well
1 shiitake mushroom, halved
2 shiso perilla leaves (optional)
50g biscuit flour
50g potato starch
Ten Tsuyu sauce
150ml dashi stock
3 tbsp soy sauce
3 tbsp mirin
1 tbsp brown sugar
Oil for deep frying
240g cooked Japanese rice
For Ten Tsuyu sauce, combine dashi stock, soy sauce, mirin and brown sugar in a saucepan. Bring to a boil and simmer for 10-15 minutes until thickened.
For Tempura batter, beat the egg and mix with chilled water in a bowl. Combine flour and potato starch and sift in the bowl. Lightly mix with chopsticks or fork. (Do not mix too much)
Heat oil in a deep saucepan to 170°C. Place all tempura ingredients on a plate and lightly dust with flour. Dip into the batter, shaking off excess. Fry in batches until golden and crisp. Drain on paper towels.
Serve cooked rice in a Donburi bowl, drizzle Ten Tsuyu sauces and place all tempura. Drizzle Ten Tsuyu sauce again to serve.