Shrimp and Vegetable Tempura Rice Bowl (Kakiage Don)

Method

1. Prepare the tempura sauce: In a small saucepan, combine the dashi, soy sauce, mirin, sake, and sugar. Bring to a boil over medium heat, then remove from heat and set aside.
2. Marinate the shrimp: Place the shrimp in a bowl, add 1 tablespoon of sake, and let them marinate for 10 minutes to remove any fishy smell.
3. Cut the vegetables: Slice the onion, carrot, sweet potato, and burdock root into thin strips about 2 inches (5 cm) long. Soak the sweet potato and burdock root in cold water for 10 minutes to prevent discoloration, then drain thoroughly.
4. Heat the oil: In a wok or deep pot, combine the neutral oil and toasted sesame oil. Heat to 350°F.
5. Make the batter: In a medium bowl, gently beat the egg yolk, then add the iced water and 1 teaspoon of sake. Keep the mixture cold. Sift the flour, baking powder, and salt together, then add to the egg mixture. Stir with chopsticks about 10 times in a circular motion—the batter should be lumpy and slightly runnier than regular tempura batter.
6. Prepare the kakiage mixture: In a separate bowl, combine the shredded vegetables and marinated shrimp. Sprinkle with potato starch (or cornstarch) and toss to coat evenly. Pour the tempura batter over the mixture and mix gently with chopsticks.
7. Fry the kakiage: Using a fine-mesh sieve or slotted spoon, take a scoop of the batter-coated mixture, letting excess batter drip off. Carefully slide the mixture into the hot oil, keeping it as flat as possible. Use chopsticks to gather any loose pieces into one flat fritter. Fry without moving for 1 minute, then flip and fry until golden brown. Drain on paper towels. Clean any crumbs from the oil with the sieve before frying the next batch.
8. Serve: Reheat the tempura sauce. Place steamed rice in donburi bowls and drizzle a little sauce over the rice. Top with the kakiage fritters. Serve the remaining sauce on the side for drizzling while eating.