Back to 4 servings batter 1 cup cake flour, sifted, chilled; plus extra for dusting 2 tablespoons cornstarch 0.5 teaspoon baking powder, sifted with the flour 0.25 teaspoon salt 1 large egg, chilled, beaten 1 cup ice-cold water, sparkling water works too; keep the bowl over ice tempura 10 large shrimp, peeled and deveined, tails on, bellies scored 1 sweet potato, sliced into thin rounds 1 zucchini, sliced into thin rounds 1 eggplant, sliced into thin fans, slit 4 shiitake mushrooms, stems removed 1 bell pepper, cut into strips frying 4 quarts neutral oil, such as canola or vegetable, enough for about 2 inches (5 cm) depth dipping sauce 1 cup dashi, Japanese soup stock 3 tablespoons soy sauce 2 tablespoons mirin 1 teaspoon sugar, optional, to taste serving 2 inches daikon radish, peeled and grated, excess liquid squeezed out
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1 Step 1: Make the dipping sauce: simmer the dashi, soy sauce, mirin and sugar in a small saucepan for about 5 minutes until the sugar dissolves, then set aside and keep warm.2 Step 2: Prepare the vegetables and shrimp: slice the sweet potato, zucchini and eggplant into thin rounds or fans, and cut the bell pepper into strips. Shell and devein the shrimp, score the bellies, and pat everything thoroughly dry with paper towels.3 Step 3: Heat the oil in a deep pot to 340-355°F (170-180°C). Check the temperature with a thermometer; do not start frying until it is steady in that range.4 Step 4: Chill the bowl for the batter over ice. Lightly beat the egg into the ice-cold water, then sift in the flour, cornstarch, baking powder and salt. Stir briefly with chopsticks for only a few seconds, leaving the batter lumpy; do not overmix.5 Step 5: Dust each piece lightly with flour, shake off the excess, then dip into the batter and let the excess drip off.6 Step 6: Fry the sweet potato, zucchini, eggplant, mushrooms and bell pepper in small batches for 1 to 2 minutes, until light golden and crisp. Lift out with a slotted spoon or mesh skimmer and drain upright on a wire rack.7 Step 7: Fry the shrimp in small batches for 2 to 3 minutes, turning once, until light golden and cooked through (the shrimp should be opaque and firm). Drain on the rack.8 Step 8: Skim loose batter crumbs from the oil between batches and let the oil return to temperature before adding more food.9 Step 9: Squeeze the grated daikon to remove excess liquid. Serve the tempura hot, immediately, with the warm dipping sauce and a spoonful of daikon for each portion.getsaucepan.com/r/624fa513-ed6e-5de4-9705-350b57bcf46f
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