Tempura Donburi - Tendon - Tempura Rice Bowl - cooking recipe

Ingredients

6 cups cooked medium-grain rice (Japanese sushi style rice)
8 (1 ounce) shrimp, in shells without heads
4 fresh shiitake mushrooms
1 medium yellow onions or 1 medium white onion
4 shiso leaves (or any other veggie of choice)
For Tempura Sauce
1/2 cup dashi
3 tablespoons mirin
3 tablespoons soy sauce
For Batter
1 egg
1/2 cup ice water
1/4 cup flour, plus
2 - 2 1/2 tablespoons flour
2 tablespoons cornstarch
2 ice cubes
vegetable oil, for deep-frying
flour, for dusting

Preparation

Remove shell from shrimp and devein, leaving tails. Cut off the tip of tails. Score underside (stomach side) of shrimp using a knife at several places to flatten. Use your fingers to flatten out completely after scoring.
Trim stems from shitake mushrooms and shiso leaves.
Remove skin from onion, and cut into 1/4 inch rings (like onion rings).
Place tempura sauce ingredients in a pan and bring to a boil and simmer 2-3 minutes. Keep warm.
For batter, combine egg and ice water in a bowl, add flour combined with cornstarch and mix very lightly. Place two ice cubes in the mixture to keep it cool and to improve the batter texture. Do not over mix.
Preheat oil to 350 degrees F. Dust shrimps and vegetable pieces with extra flour for dusting, then coat with tempura batter and deep fry. Fry few pieces at a time to keep the oil temperature constant.
Tempura pieces are done when they are lightly colored and crisp looking. Do not over cook.
Place approximately 1 1/2 C cooked rice each into 4 bowls and place tempura pieces evenly onto hot rice and sprinkle some sauce over the rice tempura bowl.