Ten-Ichi Tempura

Name: Ten-Ichi Tempura
Ingredients: 1 (6") piece kombu (dried sea kelp); 1 cup (about 1/2 oz.) katsuobushi (dried, smoked bonito flakes); 1⁄4 cup mirin (sweet rice wine); 1⁄4 cup soy sauce; 1⁄2 cup finely grated peeled daikon; 6 cups corn oil; 3⁄4 cup Asian sesame oil; 16 fresh ginkgo nuts, shelled and peeled, or canned ginkgo nuts, drained and patted dry; 8 snow peas, trimmed; 1 egg; 1 1⁄4 cups cake flour; 12 large shrimp, peeled with tail shells intact, deveined, bellies deeply scored crosswise in 3 places, and patted dry; 1 (2-oz.) piece (about 12" long) skinless anago (fresh seawater eel) filet, quartered crosswise and patted dry (optional); 4 skinless, boneless, headless, cleaned kisu or 1 (5–6-oz.) skinless flounder filet, quartered crosswise; patted dry; 4 shiitake mushrooms, stemmed; 4 medium asparagus spears, trimmed of tough fibrous ends; 1 small Japenese eggplant, trimmed, halved crosswise, then lengthwise, with skin of each piece scored with an X; 2 sea scallops, connective muscle removed and discarded, scallops halved crosswise and patted dry

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Tempura is a popular Japanese specialty.

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Ingredients

1 (6") piece kombu (dried sea kelp)
1 cup (about 1/2 oz.) katsuobushi (dried, smoked bonito flakes)
1⁄4 cup mirin (sweet rice wine)
1⁄4 cup soy sauce
1⁄2 cup finely grated peeled daikon
6 cups corn oil
3⁄4 cup Asian sesame oil
16 fresh ginkgo nuts, shelled and peeled, or canned ginkgo nuts, drained and patted dry
8 snow peas, trimmed
1 egg
1 1⁄4 cups cake flour
12 large shrimp, peeled with tail shells intact, deveined, bellies deeply scored crosswise in 3 places, and patted dry
1 (2-oz.) piece (about 12" long) skinless anago (fresh seawater eel) filet, quartered crosswise and patted dry (optional)
4 skinless, boneless, headless, cleaned kisu or 1 (5–6-oz.) skinless flounder filet, quartered crosswise; patted dry
4 shiitake mushrooms, stemmed
4 medium asparagus spears, trimmed of tough fibrous ends
1 small Japenese eggplant, trimmed, halved crosswise, then lengthwise, with skin of each piece scored with an X
2 sea scallops, connective muscle removed and discarded, scallops halved crosswise and patted dry