Tendon Tempura Rice Bowl

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


Method

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.