Tempura Moriawase

Combine dashi stock, koikuchi soy sauce, and mirin in a small saucepan. Bring to a gentle simmer over medium heat, then remove from heat and set aside to cool; this is your tentsuyu.

Wash and thoroughly dry all vegetables. Slice eggplant diagonally into 1cm thick pieces. Thinly slice sweet potato into 0.5cm thick rounds. Remove stems from shiitake mushrooms. Slice green bell pepper into 1cm wide rings or strips. Gently wash shiso leaves and pat them completely dry.

Peel and devein large prawns, leaving the tail segment intact. Make 2-3 shallow incisions on the belly side of each prawn to prevent curling during frying. Pat prawns completely dry with paper towels. Clean squid, score the surface lightly in a crisscross pattern, and cut into bite-sized pieces. Pat squid completely dry.