Ten-Ichi Tempura

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1 6" piece kombu (dried sea kelp)

1 cup (about 1/2 oz.)

katsuobushi (dried, smoked bonito flakes)

1/4 cup mirin (sweet rice wine)

1/4 cup soy sauce

1/2 cup finely grated peeled daikon

3/4 cup Asian sesame oil

16 fresh ginkgo nuts, shelled and peeled,

or canned ginkgo nuts, drained and patted dry

8 snow peas, trimmed

1 egg

1 1/4 cups cake flour

12 large shrimp, peeled with tail shells intact,

deveined, bellies deeply scored crosswise in 3 places,

and patted dry

1 2-oz. piece (about 12" long) skinless anago (fresh seawater eel) filet,

quartered crosswise and patted dry (optional)

4 skinless, boneless, headless, cleaned kisu or 1 5–6-oz. skinless

flounder filet, quartered crosswise; patted dry

4 shiitake mushrooms, stemmed

4 medium asparagus spears, trimmed of tough fibrous ends

1 small Japenese eggplant, trimmed, halved crosswise,

then lengthwise, with skin of each piece scored with an X

2 sea scallops, connective muscle removed and discarded,

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