Tempura

Prepare the tempura batter by whisking together flour, cornstarch, egg, and ice water until just combined. Do not overmix; a few lumps are okay.

Heat vegetable oil in a deep fryer or large pot to 350°F (175°C).

Prepare the vegetables by slicing the sweet potato and eggplant into thin pieces. Trim the green beans.

Peel and devein the shrimp, leaving the tail on.

Dip each ingredient into the tempura batter, ensuring it is lightly coated.

Carefully place the battered ingredients into the hot oil, frying in batches to avoid overcrowding.

Fry for 2-3 minutes, or until golden brown and crispy.

Remove the tempura from the oil and place on a wire rack to drain excess oil.

Prepare the dipping sauce by combining dashi, soy sauce, and mirin in a small bowl.

Grate daikon radish for garnish.

Serve the tempura hot with the dipping sauce and grated daikon radish.