Shrimp Tempura

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10 large shrimps

Corn starch for dusting

Oil for deep frying (vegetable oil : sesame oil = 10 : 1)

1 cup (240 ml) egg water (1 cold large egg (40ml) + 200 ml ice water)

1 cup (240 ml) cold all purpose flour

3/4 cup (200 ml) dashi (or 3/4 cup water + 1 tsp. Hondashi)

3 Tbsp. soy sauce

2 Tbsp. mirin

2 tsp. sugar

2" (5 cm) daikon radish, grated and squeeze liquid out

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