Ten-Ichi Tempura | Saveur

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