Tempura with Dipping Sauce

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1. 1Step 1: Prepare the vegetables: remove stems from green beans and slice each into 2 pieces; cut stems off shiitake mushrooms; cut kabocha squash slices in half.
2. 2Step 2: Prepare the shrimp: shell them, leaving the tail section, and remove the vein with a bamboo skewer. Remove the sharp shell part at the tail base by pushing upward and pulling. Cut off the tail tip with scissors, rinse well, and pat dry. Make 3 or 4 shallow cuts on the underside, then place belly-side down and press lightly to straighten.
3. 3Step 3: Peel and grate the daikon radish, then lightly squeeze out excess moisture. Do the same for the ginger.
4. 4Step 4: Pour mirin into a microwave-safe bowl and heat uncovered for 1 minute at 600W. Heat dashi broth in a pot over medium heat, then add the mirin and soy sauce and bring to a boil.
5. 5Step 5: Mix flour and baking powder in a bowl with a fork. In another bowl, beat the egg, add cold water, and stir gently with chopsticks. Add the flour mixture and mix gently without over-stirring.
6. 6Step 6: Dust the vegetables with flour (separate from the listed ingredients) and brush off excess. Heat cooking oil to 170°C. Test the temperature by drizzling a little batter into the oil. Coat the vegetables in batter, then fry a few pieces for 30 seconds, flip, and fry 1 to 2 more minutes. Remove and drain on a cooling rack. Repeat with the shrimp, frying each for 30 seconds, flipping, then frying 1 to 1.5 minutes more.