Bring to boil water and dashi. Add soy sauce, sugar, salt, mirin and ... add shitake, aburage tempura, carrot and green onion ... boiled sauce with vegetables.
Drain seafood and vegetables thoroughly ... to 325 degrees. TEMPURA BATTER: Mix 1 cup rice ... occasionally. TEMPURA DIPPING SAUCE: Combine 1/4 cup Kikkoman ... Serve in small bowls.