Ingredients

Things to batter (examples)

• 1 small Japanese eggplant
• 1 lb raw shrimp (shelled and de-veined)
• 12 snow peas
• 6 white mushrooms
• 1 medium sized sweet potato peeled and sliced into 1/4 inch rounds
• Vegetable oil (enough to be 3 inches deep in the frying vessel)
• 1/2 cup flour (to dust seafood items before battering)

Batter

• 1 egg yolk
• 2 cups ice cold water
• 1/4 tsp baking soda
• 1 2/3 cups flour (high gluten if possible – cake flour)

Dipping Sauce (Tentsuyu)

• 1 cup Dashi soup stock
  • 2 cups cold water
  • 1 (2-inch-square) piece kombu
  • 1/2 cup dry bonito flakes, packed
• 1/4 cup mirin
• 1/4 cup soy sauce
• 1/2 tablespoon sugar

Preparation

1. Prepare the things to batter:
   • Prepare the things that will be battered. Peel things that need peeling. Cut things that need to be cut into 1/2 wide strips or any shape that will fit easily into the frying oil.
   • Wash everything in cold water and pat thoroughly dry with a paper towels. Set aside
   • For shrimp or fish dip the seafood in flour and vigorously shake off the excess.
     
2. Make the dipping sauce:
   • Dashi
     • Place the cold water in a small saucepan and add the kombu. Bring to a simmer and continue to cook for 5 to 7 minutes until tender. You should be able to pinch through the kombu with your thumbnail. Turn off the heat and remove and discard the kombu. Add the bonito flakes and let steep for 10 to 15 minutes. The bonito will sink when the broth is ready. Strain the broth through a mesh strainer and press the bonito with a ladle or the back of a spoon to extract as much liquid as possible. Discard the bonito.
   • Combine 1 cup of the dashi to the mirin, soy sauce, and sugar to a saucepan and mix well. Bring to a boil over medium heat. Turn off the heat and let it cool.
     
3. Make the batter:
   • Combine 1 egg yolk with the ice cold water, baking soda. Sift in flour and mix well with a wooden spoon. The batter should run off the spoon easily. If it is too thick add a few more drops of ice cold water. The batter should be used shortly after being made – no longer than 10 minutes.
     
4. Cook:
   • This is a deep fry so you need a pot deep enough to hold hot oil the items can be submerged in (3 inches of oil deep). A cast iron casserole or deep fat fryer will work.
   • Preheat oven to 250 degrees to keep the different things warm after frying
   • Get some cooking sheets ready to hold the cooked items in the oven
   • Heat the oil to 375 degrees
   • Dip one piece of food at a time into the batter – twirl it around to coat it- then drop it into the oil. You can add 6-8 items at a time to the oil. Turn the items with chopsticks or tongs.
   • Fry until golden brown
   • Remove and drain the oil off using paper towels and put them in the oven to keep warm.
   • Everything needs to be done fast. all of it should be cooked in 5 minutes. Don’t leave them for a long time before serving.