Foodie Guide

4 large raw shrimp
10 ounces all-purpose flour
18 ounces water
1 egg
oil for frying

Tempura Sauce
1 part soy sauce
4 parts Dashi (fish broth)
1 part Mirin (sweet sake)

Make a little cut on the underside of the shrimp to keep them straight while they cook. Blend the cold water and egg, then mix with the flour. Do not try to make the batter smooth or it will be heavy. Drop the shrimp into flour first, then into tempura batter. Heat the oil in a deep fryer to 350 to 375 degrees, or until a cube of bread browns in 30 seconds. When the tempura pieces are a very light, golden color (2-3 minutes), take them out and try to drain off as much oil as possible. Let them drain on a piece of paper towel for 30 seconds to blot up more oil. Heat soy sauce, Dashi and Mirin to boil for the tempura sauce. Serve this dish very hot with tempura sauce.