Ingredients:
- 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
Preparation:
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.*Makes 4 servings
