Japanese Take-Out Tempura With Dipping Sauce

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Nutrition per serving    (USDA % daily values)


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Ingredients for 6 servings

1/4 cup cornstarch

1/4 cup soy sauce

Tempura Options

1/2 teaspoon salt , plus more as needed

lemon wedge , for serving

1/2 small red onion , peeled, cut in half, then sliced into 1/4-inch slices

grated daikon radish , for serving


12 medium shrimp , shelled, deveined, and butterflied

6 scallops , cut in half horizonally

Dipping Sauce

1 large egg

1 cup club soda, chilled

3 tablespoons sake or dry white wine

1 yellow squash, cut on the diagonal into 12 slices, no more than 1/4-inch thick

12 small mushrooms , wiped clean with a damp cloth and cut in half if large

2 tablespoons mirin or 1 tablespoon sugar

1 zucchini , cut on the diagonal into 12 slices, no more that 1/4-inch thick

3/4 cup unbleached all-purpose flour

1 tablespoon ichiban dashi (see Japanese Take-Out Miso Soup recipe)

1 (1 inch) knob fresh ginger , peeled and grated (1 teaspoon)

1 head broccoli , separated into medium-sized (two-bite)

1 sweet potato , peeled and cut on the diagonal into 12 slices, no more than 1/4-inch thick

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