Ebi No Harusame Age

• 1 lb. fresh shrimp (shelled and deveined)
• ½ tsp. salt
• ½ cup cornstarch
• 2 eggs, slightly beaten
• 1 bundle long rice (cut in 1 inch lengths)
• 1 qt. oil

Salt shrimps. Dredge in cornstarch, then dip into egg. Place long rice on sides of shrimp. Deep fry in oil heated to 375 degrees for 1 minute until browned. Drain on absorbent paper. Serve hot with tempura sauce.

Tempura Sauce:

• 2 cups water
• 5 inch piece dashi konbu (seaweed)
• ½ cup bonito flakes (dried fish flakes)
• 2 tsp. shoyu
• ½ tsp. salt
• ½ tsp. sugar
• 1/8 tsp. monosodium glutamate
• ½ tsp. grated turnip
• 1 tbsp. green onions

Add konbu to boiling water and cook for 10 minutes. Add bonito flakes and simmer 3 minutes. Strain. Add seasoning and bring to boil. Cool, add turnip and green onions just before serving.