DIRECTIONS

1. Mix the dashi, soy sauce, and mirin for the dipping sauce together and bring them to a boil. Drain the excess water from the grated daikon radish and add the daikon radish to the sauce. Set aside and let cool to room temperature.

2. Prepare the tempura ingredients. Peel and straighten the shrimp. Slice or cut the vegetables. (Harder vegetables, like sweet potatoes and carrots, should be thinly sliced. Other vegetables can be cut into larger pieces.)

3. Coat the ingredients with flour.

4. Make the tempura batter. Mix the egg, flour, and cold water together. INGREDIENTS (Serves 2-3) 6 Jumbo shrimp 5. Heat the oil to 180 C (or 360F) and deep fry the Vegetables (eggplant, squash, bell peppers, battered ingredients. (When you see the bubbles around the frying ingredients get smaller, the carrots, shishito peppers, sweet potatoes) ingredients are cooked.) Flour (for coating the ingredients) 6. Place the tempura on a plate and season by using the dipping sauce or sprinkle with salt. TEMPURA BATTER 1 egg 3/4 cup cold water TIPS! 1 cup flour Don’t forget that you can substitute sugar for mirin DIPPING SAUCE 1/2 cup dashi Japanese soup stock You can season tempura simply by using a bit of salt 1/8 cup soy sauce instead of the dipping sauce 1/8 cup mirin* Use cold water to make the tempura batter 1/2 cup (3.5oz) grated daikon radish Coat the ingredients with flour before placing them in *If you don’t have mirin, you can use a tablespoon of the tempura batter sugar instead