Japanese Tempura

Instructions

1. Prepare the dipping sauce
   In a small saucepan, combine dashi stock (or water), soy sauce, and mirin. Bring to a simmer over medium heat, then remove from heat and let cool. Transfer to small dipping bowls and add a small amount of grated daikon to each bowl.
2. Prepare the vegetables and seafood
   Clean and cut all vegetables as directed. Pat the shrimp and vegetables dry with paper towels to remove excess moisture, which helps the batter adhere better and prevents splattering.
3. Make the tempura batter
   Place flour in a large bowl. Add the beaten egg and ice-cold water. Mix very lightly with chopsticks or a fork, leaving the batter lumpy. Do not overmix - a few lumps are desirable for the perfect tempura texture. Keep the batter cold by placing the bowl over another bowl filled with ice.
4. Heat the oil
   In a deep, heavy pot or wok, heat oil to 350°F (175°C). Test the temperature by dropping a small amount of batter into the oil - it should sizzle and float immediately.
5. Fry the tempura
   Working in small batches to maintain oil temperature, dip each piece of vegetable or shrimp into the batter, allowing excess to drip off, then carefully lower into the hot oil. Fry until golden and crispy, about 1-2 minutes for vegetables and 2-3 minutes for shrimp. Do not overcrowd the pot.
6. Drain and serve
   Remove tempura with a slotted spoon or mesh strainer and place on a wire rack or paper towel-lined plate to drain excess oil. Keep warm in a low oven (200°F/95°C) while frying remaining batches.
7. Arrange and present
   Arrange the tempura on a serving plate lined with paper. Traditional presentation includes placing the tempura on a bamboo mat covered with paper. Serve immediately with the prepared dipping sauce.