Cook steamed rice. Make tentsuyu sauce and set aside. Prepare tempura batter. Heat vegetable oil in a deep pot to 340-350 degrees F. Lightly dip ingredients in the batter and immediately fry them until crisp. Drain tempura on a rack. Serve hot steamed rice in individual rice bowls. Place tempura on top of the rice. Pour some tentsuyu sauce over tempura just before serving.
Difficulty: ................. intermediate
Preparation: ............ about 30 minutes
Servings: ................. 4
4 cups steamed rice
4 small green bell peppers, seeds removed, cut in half lengthwise
2 Japanese eggplants, cut in half lengthwise, make some cuts on the skin
1 potato, peeled, sliced into 1/4 inch thick rounds, soaked in water for 15 minutes
For batter:
1 egg
1 cup ice water
1 cup all purpose flour
For sauce:
3/4 cup tentsuyu
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