Yasai Tempura

Prepare the vegetables: Slice the Eggplant, Sweet potato, Pumpkin, and Lotus root into 0.5 cm thick pieces. Halve the Shiitake mushrooms. Core and slice the Green bell pepper into rings.

Make the dashi stock: Combine 250g water and 5g Kombu in a pot. Heat gently, removing the Kombu just before boiling. Add 5g Katsuobushi, remove from heat, let steep for 1 minute, then strain. You will need 200g of this dashi stock for the tentsuyu.

Prepare the tentsuyu: In a small saucepan, combine 200g dashi stock, 50g Mirin, and 50g Koikuchi soy sauce. Bring to a gentle simmer, then remove from heat.