Tendon (Tempura Donburi)

To prepare dashi stock, place Kombu in 600 grams of water and bring to a gentle simmer over medium heat. Just before boiling, remove the Kombu. Add Katsuobushi to the simmering water, turn off the heat, and let it steep for 5 minutes. Strain the dashi stock through a fine-mesh sieve, discarding the Katsuobushi.

Rinse Japanese short-grain rice thoroughly until the water runs clear. Combine the rinsed Japanese short-grain rice with 360 grams of water in a rice cooker or heavy-bottomed pot. Cook according to the rice cooker instructions or bring to a boil, reduce heat to low, cover, and simmer for 15 minutes. Let it rest for 10 minutes off the heat before serving.

Prepare the tempura ingredients: Pat the Shrimp dry and make a few shallow diagonal slits on the underside to prevent curling. Pat the Eggplant, Shishito pepper, and Shiitake mushroom dry.