Cut the eggplant in half lengthwise and make 3–4 vertical cuts to create a fan shape. Cut the bell peppers in half, remove stems and seeds, and lightly coat both with flour.

Prepare the shrimp by removing the shell except for the head and tail, deveining, and straightening. Lightly coat with flour.

Mix egg, cold water, and flour in a bowl to create the batter.

Heat salad oil to 170°C in a pan. Dip shrimp in batter and fry for 4–5 minutes until lightly golden. Fry eggplant and bell peppers similarly.

In a small pot, combine mirin, sugar, soy sauce, and water. Bring to a boil and simmer for 2 minutes to make the sauce.