Shrimp Tendon

• 5 to 6 Shrimps
• Tempura Batter

Sauce:

• 1/4 cup Shoyu
• 1/4 cup Mirin
• 1 cup Water
• 1 tablespoon Hondashi
• Rice, cooked

Clean 5 to 6 shrimp and slice backs into butterfly cut. Dip in tempura batter. Deep fry in oil.

Boil shoyu, mirin, water and hondashi. Reduce heat and simmer.

Put rice in bowl. Place shrimp tempura on rice. Pour sauce on shrimp. Use just enough so that it’s not soaking the rice.