Tempura

Preparing the Tempura Batter

In a bowl, lightly beat the egg.

Add the ice-cold water to the egg and mix well.

Gradually add the flour to the egg mixture, stirring lightly with chopsticks or a fork. The batter should be lumpy and slightly runny. Do not overmix.

Preparing the Tempura Ingredients

Pat the shrimp and vegetables dry with paper towels.

Heat the vegetable oil in a deep fryer or a large pot to 350°F (175°C).

Frying the Tempura

Dip the shrimp and vegetables into the tempura batter, allowing any excess batter to drip off.

Carefully place the battered shrimp and vegetables into the hot oil, frying in small batches to avoid overcrowding.

Fry until golden brown and crispy, about 2-3 minutes for shrimp and 1-2 minutes for vegetables.

Use a slotted spoon to remove the tempura from the oil and drain on paper towels.

Preparing the Dipping Sauce

In a small saucepan, combine the dashi, soy sauce, and mirin.

Bring the mixture to a gentle simmer over low heat, then remove from heat.

Serving

Arrange the tempura on a serving plate.