Shrimp Tempura with Tentsuyu - Andrew Zimmern

Name: 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

andrewzimmern.com

Discover Andrew Zimmern's recipe for crispy Shrimp Tempura and traditional Tentsuyu dipping sauce—perfectly balanced flavor and texture!

View full recipe on andrewzimmern.com

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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