Tempura Moriawase with Homemade Batter

Ingredients

• 8 pieces Large shrimp
• 1 small Sweet potato
• 1/2 Bell pepper
• 6 pieces Shiitake mushrooms
• 1 cup Broccoli florets(optional)
• 1 cup All-purpose flour
• 1/4 cup Cornstarch
• 1 Egg yolk
• 1 cup Ice-cold sparkling water
• 4 cups Vegetable oil
• 3/4 cup Dashi stock
• 3 tablespoons Soy sauce
• 3 tablespoons Mirin
• 2 tablespoons grated Daikon radish(optional)

Instructions

1. 1

   Prep all ingredients: peel and devein shrimp, leaving tails on; score the underside to prevent curling. Slice sweet potato into thin rounds, cut bell pepper into strips, wipe mushrooms clean, and separate broccoli into small florets. Pat everything completely dry.

2. 2

   Make the tentsuyu: combine dashi, soy sauce, and mirin in a small saucepan, bring to a simmer, then remove from heat. Grate daikon and set aside for serving.

3. 3

   Heat oil in a deep pot to 340°F (170°C), checking with a thermometer. Set a wire rack over a baking sheet for draining.

4. 4

   Make the batter just before frying: whisk egg yolk with ice-cold sparkling water, then gently fold in flour and cornstarch with a few strokes — lumps are fine and overmixing kills the crispness. Keep the bowl nested in ice.

5. 5

   Fry in stages: first the vegetables (sweet potato, broccoli) 2-3 minutes until pale golden; drain on the rack. Then shrimp and mushrooms, 90 seconds to 2 minutes until lightly golden and shrimp are opaque.

6. 6

   Raise oil to 360°F (180°C) and return everything for a 20-30 second second fry for extra crispness, working in small batches. Drain well.

7. 7

   Stir grated daikon into the tentsuyu, arrange the tempura on a platter, and serve immediately with the dipping sauce.