Instructions

01
In a small saucepan, combine soy sauce, mirin, dashi stock, and sugar. Bring to a gentle simmer over medium heat, then remove from heat and let cool.
Herb says
This is tentsuyu, the dignified elder of dipping sauces; simmering melds the flavors while keeping things delicate.
02
Pour the oil into a deep heavy pot or Dutch oven and heat to 350°F (175°C). Clip a thermometer to the side for accuracy.
03
Pat chicken strips and carrot sticks completely dry with paper towels.
04
Set up three bowls: one with 1/2 cup flour for dusting, one with the remaining 1/2 cup flour and cornstarch, and a third for the batter.
05
In the batter bowl, lightly beat the chilled egg, then add ice-cold sparkling water. Add the flour-cornstarch mix and stir gently with chopsticks just until barely combined. Lumps are good.
Herb says
The enemy is gluten. Minimal mixing and frigid liquid = the crispiest crust. Science rules.
06
Working in small batches, toss chicken and carrot pieces in the dusting flour, shaking off excess.
07
Dip each piece into the batter, let excess drip off, and carefully lower into the hot oil. Fry 4-6 pieces at a time, turning occasionally, until light golden and crisp, about 3 minutes for carrots and 4 minutes for chicken.
08
Use a spider or slotted spoon to transfer tempura to a wire rack set over a baking sheet. Sprinkle lightly with salt.
09
Repeat with remaining chicken and carrots, skimming batter bits from oil between batches to keep it clean.
10
Strain the tentsuyu into a serving bowl. Stir in half the grated daikon and green onion; reserve the rest for garnish.
Herb says
Add the daikon just before serving so it doesn't water down the sauce. Acidity and umami, living in perfect harmony.
11
Arrange the chicken and carrot tempura on a platter. Serve immediately with dipping sauce and remaining daikon and green onion on the side.

HERB

Tempura Tantrum

Ingredients

Instructions