Shrimp Tempura with Tentsuyu - Andrew Zimmern

Ingredients

• 1 pound u-15 sized shrimp
• 6 cups canola oil
• 1 cup sesame oil (do not use toasted sesame oil, a brown oil highly flavored and not for frying)
• 2 cups cake flour
• 2 eggs
• Ice water
• 3 tablespoons mirin, sweet cooking wine
• 2 cups dashi, fish stock
• 5 tablespoons usukuchi shoyu, light-colored soy sauce
• 1 1/2 tablespoons soy sauce
• 1 1/2 tablespoons sugar
• Ginger, finely grated
• Daikon radish, finely grated
• 2 quarts water
• 5 six inch squares of dried kelp (kombu)
• 1 cup tightly packed katsuobushi (dried bonito flakes), also called hana katsuo