Demon Slayer - Hisa’s Tempura

1. Mix dashi powder, water, soy sauce, mirin, and sugar together for the Tentsuyu sauce. Set aside.
2. Mix all purpose flour, egg, and water together with chopsticks for the tempura batter (do not over mix to prevent gluten from forming). Set aside.
3. Heat oil to 330-350F.
4. Devein shrimp by poking a skewer through the mid body and pulling it upwards. Cut the belly horizontally at its segments to make the shrimp straight. Cut the end fins of the shrimp to prevent oil splashes while cooking.
5. Chop eggplant, zucchini, sweet potato, and lotus root into thin slices. Pat down all vegetables to reduce as much moisture as possible.
6. Dip all prepared shrimp and vegetables into the batter and fry at 350F. Do not over crowd the fryer. Refer to the specific cooking times:

    *   Prawns or shrimp: 2 minutes

    *   Eggplant: 1 minute

    *   Zucchini: 1 minute

    *   Edamame: 2 minutes

    *   Sweet potato: 3 minutes

    *   Lotus root (if pre-boiled): 1 minute (otherwise 3 minutes)

7. Collect the tempura bits as you go. Serve immediately after frying. Enjoy!