Back to 4 servings 180 ml dashi stock, 6 oz 3 tbsp mirin 3 tbsp soy sauce 4 tbsp grated daikon ), (white radish 1 tsp grated ginger 1 small eggplant, (about 80g (2.8oz, Note 2)) 50 g enoki mushrooms, 2 oz, Note 3 4 strips of 5cm x 1cm yaki nori ), 2 x 2/5”, roasted seaweed, (Note 3 50 g carrot, 2 oz 4 shiso leaves ), (Japanese perilla, Note 4 12 prawns ), (shrimps, Note 5 Oil for deep frying ), (Note 6 1 egg 200 ml cold water, 6.5 oz 240 ml flour, 8.1 oz
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1 Step 1: In a small saucepan over high heat, bring the dashi stock and mirin to a boil.2 Step 2: Add the soy sauce and as soon as it reaches a boil, turn off the heat and set aside until needed.3 Step 3: Eggplant: Cut off the head, then halve lengthwise. Halve each piece again by cutting perpendicular to the first cut. Place skin-side up and slice each piece into 5mm (1/4") wide lengths, leaving about 1.5cm (1/2") intact at the narrow end so it opens like a fan.4 Step 4: Enoki mushrooms: Divide into 4 bunches. Wrap a strip of yaki nori around the root end of each bunch to hold the stems together, wetting the end to glue it.5 Step 5: Carrot: Julienne into matchsticks about 5cm (2") long.6 Step 6: Prawns: Remove the head, peel and devein, leaving the last segment and tail on. Make 3 slits at equal intervals on the underside of each prawn to keep them straight during cooking.7 Step 7: In a bowl or measuring cup, mix the egg and cold water until no egg white clusters remain.8 Step 8: In a separate bowl, add two-thirds of the egg mixture and two-thirds of the flour. Gently mix by drawing the number 8 a few times, leaving powdery lumps. Refrigerate the remaining egg mixture and flour for later.9 Step 9: Fill a deep frypan or pot with oil to at least 3cm (1 1/4") depth and heat to 170C (335F). Test by dropping a tiny amount of batter: if it barely touches the bottom and floats up, the oil is ready.10 Step 10: Cook the same ingredients together (cook prawns last). Fry in batches without covering more than 30-40% of the oil surface. Pat ingredients dry before dipping in the batter.11 Step 11: Eggplant: Dip pieces in batter and drop one by one into the oil. Cook about 45-60 seconds until they surface with large bubbles. Flip and cook another 45 seconds until light and very lightly browned. Transfer to a wire rack.12 Step 12: Enoki mushrooms: Hold the nori-wrapped root and dip only the mushroom part in batter, keeping the nori unwrapped. Drop into the oil and cook 10-20 seconds. Flip and cook a few more seconds. Transfer to a wire rack.13 Step 13: Shiso leaves: Hold the stem and dip only the back side into batter. Drop into oil with the battered side down. Cook 5-10 seconds, then transfer to a wire rack.14 Step 14: Carrot: Add all carrot sticks to the batter. Take a quarter of them and arrange on a flat spatula, slide into the oil, keeping them together. Cook about 60 seconds until they surface with large bubbles. Flip and cook 45-60 seconds more. Transfer to a wire rack.15 Step 15: Add the remaining egg mixture and flour to the batter, gently mixing again the same way. Avoid mixing too much with the batter stuck at the bottom, which has become glutinous.16 Step 16: Raise the oil temperature to 180C (350F). Test with a tiny drop of batter: it should float to the surface immediately.17 Step 17: Prawns: Hold by the tail and dip in batter, leaving the tail uncoated. Drop into the oil and cook about 60 seconds until surface with large bubbles. Flip and cook 45-60 seconds more. Transfer to a wire rack.18 Step 18: To serve, place one piece each of eggplant, enoki, and carrot tempura on a plate. Add three prawns with tails up and one shiso tempura. Repeat for the other servings.19 Step 19: Take a quarter of the daikon per serving, squeeze gently to remove excess water, and place next to the tempura. Top with a quarter of the grated ginger.20 Step 20: Serve immediately with the warm dipping sauce in small bowls.getsaucepan.com/r/aff836e0-2dc5-4f21-b0ba-734ab2bfd6bc · Original: https://japan.recipetineats.com/?p=1668
