tempura

Bahan-bahan (2 porsi)

• ¾ cup dashi (Japanese soup stock)
• 3 Tbsp soy sauce
• 2 Tbsp mirin
• 2 tsp sugar
• 4 shrimp ((peeled and deveined, leaving on the tail and last shell segment))
• 2 king oyster mushrooms (eringi)
• 4 slices lotus root (renkon)
• 4 slices Japanese sweet potato (Satsumaimo) ((unpeeled))
• 4 slices kabocha squash ((unpeeled))
• 1 Japanese or Chinese eggplant
• 2 shiso leaves (perilla/ooba)
• 1 large egg (50 g w/o shell) ((chilled))
• 200 ml iced water ((¾ cup + 4 tsp))
• 1 cup all-purpose flour (plain flour)
• neutral oil ((or use a 10-to-1 ratio of neutral oil to sesame oil))
• 2 Tbsp all-purpose flour (plain flour) ((for dusting the shiso and shrimp))
• 2 inches daikon radish ((grated))