Shrimp Tempura

Preparation

1. Step 1

   Prepare the tentsuyu sauce: In a small saucepan, combine the dashi, soy sauce, mirin and sugar. Bring to boil, stirring continuously, about 2 minutes. Reduce to medium-low and simmer, stirring frequently, until the sugar is dissolved and the flavors have melded, 2 minutes more. Remove from the heat.

2. Step 2

   Prepare the shrimp: Peel the shrimp, but leave the whole tails on. Using the tip of a wooden skewer or a toothpick, devein the back of the shrimp (see Tip). Using a sharp knife, place the shrimp as flat as possible on a cutting board and make 2 shallow crosswise slits on the underside of each one. (This will help straighten the shrimp and prevent them from curling too much.) Transfer the shrimp to a small bowl and rinse with cold water, drain, pat dry and line up on the cutting board.

3. Step 3

   In a deep, heavy-bottomed skillet or a large Dutch oven, add enough oil to reach 2 inches up the sides of the vessel. Heat over medium-high until the temperature reaches 350 degrees.

4. Step 4

   Meanwhile, prepare the tempura batter: In a small bowl, whisk the carbonated water with the egg until combined; skim off any foam. Add the salt to the chilled flour in the bowl and stir to combine. Slowly pour the egg mixture into the flour. Using chopsticks or a spatula, mix the batter until just combined. Do not overmix; it’s OK if there are lumps. Place the batter in the fridge, uncovered, until ready to use.

5. Step 5

   Using a fine mesh sieve, evenly dust the shrimp with cornstarch. (No need to cover all sides.) Place a wire rack on a sheet pan. (If desired, line the sheet pan with parchment for easier cleanup.) When the oil is ready, hold a shrimp by its tail, dip it in the batter and carefully place it in the hot oil. Do this in batches, about 3 shrimp at a time, so as to not overcrowd the pot. Fry, turning once, until golden brown, about 1 minute per side. Using tongs or chopsticks, remove the shrimp from the oil, transfer to the prepared wire rack, and continue frying the remaining. Skim off and discard any crumbs floating in the oil with a mesh sieve or slotted spoon, and adjust the heat as necessary to maintain the temperature.

6. Step 6

   Lightly squeeze and discard some of the liquid from the grated daikon radish. Divide the tentsuyu sauce into individual small bowls and add a little daikon to each bowl. Serve the shrimp tempura hot with the sauce.