Cut 2 pieces of Kabocha squash, 1/4" (6 mm) thick. Peel and slice 2 pieces of lotus root, 1/4" (6 mm) thick. Remove stems from mushrooms. Make decorative cuts on the surface of mushrooms if you like (watch video). Cut eggplant in quarters vertically. Make 1/4" slices vertically and fan out. Sprinkle potato starch lightly over eggplant (not in the ingredients list). Peel shrimp and make diagonal cuts on shrimp to help straighten. Remove moisture well from all the ingredients. Cover with plastic and keep in the fridge until ready to use.

Make the sauce. Put all the ingredients for the sauce in a pot, heat, and let boil for a minute. Remove Katsuo or Dashi packet. Cover and keep sauce warm.

Make batter. Sift cake flour and potato starch. Mix cold water and egg in a medium bowl. Add flour to egg mixture, and mix with chopsticks. Do not mix too much.

Heat oil oil to high temperature (375F). Dip vegetables and shrimp in batter, and deep-fry until they float and are cooked through.

Put some sauce over the steamed rice. Dip Tempura in the sauce and place on top of rice.