|Short grain rice||2 3⁄4 Cup (44 tbs)|
|Water||2 1⁄2 Cup (40 tbs)|
|Gulf shrimp||4 Large, shelled|
|Flounder fillets||3 Small, quartered|
|Red pepper||1 , pith and seeds removed and cut into squares|
|Flour||1⁄2 Cup (8 tbs)|
|Water||1⁄3 Cup (5.33 tbs)|
|Egg||1 Small, lightly beaten|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
|Dashi||3⁄4 Cup (12 tbs)|
|Sake/Dry sherry||3 Tablespoon|
|Soy sauce||3 Tablespoon|
|Green ginger||1⁄2 Inch, peeled and grated|
|Scallions||2 , chopped (For Garnish)|
Cook the rice, following the instructions given in gohan.
Meanwhile, prepare the tempura.
Arrange the seafood and vegetables on a platter.
Beat the flour, water and egg together to make a light, thin batter, then dip the seafood and vegetable pieces into it to coat them thoroughly.
Fill a large deep-frying pan about one-third full of vegetable oil and heat it until it is very hot.
Carefully lower the seafood and vegetable pieces into the oil, a few at a time, and fry until they are crisp and golden brown.
Using a slotted spoon, transfer the pieces to kitchen towels to drain, then keep hot while you prepare the sauce.
Put the dashi, sake or dry sherry, soy sauce, sugar and monosodium glutamate to taste into a saucepan and gently bring to the boil, stirring until the sugar has dissolved.
Stir in the grated ginger and remove from the heat.
To serve, transfer the rice to a warmed serving bowl and arrange the tempura pieces decoratively over the top.
Pour over the sauce and garnish with the chopped spring onions (scallions) before serving.