Take the digestive tracts out of the squid and shrimp and pat dry with paper towels. Cut the vegetables into easy to eat pieces.
Combine the ingredients marked a. (dashi stock, soy sauce, sake, mirin, sugar) and simmer for about 5 minutes to reduce a bit.
Put the ingredients marked b. (flour, water, beaten egg) in a bowl and mix together lightly to make the batter. Dip the vegetables, shrimp and squid in the batter and fry in oil.
Dip the fried vegetables, shrimp and squid tempura in the tentsuyu sauce made in Step 2, mound on top of rice and pour over more sauce, and it's done.
Story Behind this Recipe
I usually don't measure out my ingredients when I'm cooking, but this tentsuyu sauce is an exception - I always measure things out carefully for this dish. The robust and rather assertive flavor is so delicious. My tempura often doesn't turn as as crispy as I want it to, but as long as I have this tentsuyu sauce the final result is great!!!
Dry the shrimp and squid very well. If you reduce the tentsuyu sauce a little it will become very tasty.