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Ingredients

• ½ cup [120 mL] mirin
• 2 cups [480 mL] dashi stock (see page 216)
• ¾ cup [120 mL] “lite” soy sauce
• 1 teaspoon [5 mL] sansho powder (see page 584)
• 1 cup [240 mL] tempura flour (tempura-ko) or cake flour
• ¼ cup [60 mL] cornstarch
• ½ teaspoon [3 mL] baking powder
• ½ teaspoon [3 mL] salt
• 1 large egg white
• About 1¼ cups [300 mL] ice-cold sparkling water or seltzer
• 1 ounce [30 g] dried harusame (spring rain) noodles
• 1 tablespoon [15 mL] sake
• 1 tablespoon [15 mL] mirin
• 1 teaspoon [5 mL] ginger, grated
• 1 teaspoon [5 mL] scallions, sliced fine
• ½ teaspoon [3 mL] sansho powder
• 6 large shrimp, peeled with tails attached
• ¼ cup [60 mL] all-purpose flour
• ½ teaspoon [3 mL] salt
• ¼ teaspoon [1 mL] sansho powder
• 8 ounces [225 g] scallops, coarsely puréed
• ½ teaspoon [3 mL] dashi stock
• ¼ teaspoon [1 mL] Japanese soy sauce (shoyu)
• ¼ teaspoon [1 mL] mirin
• ¼ teaspoon [1 mL] sake
• ½ teaspoon [3 mL] arrowroot
• 12 fresh shiitake mushrooms, stems removed, brushed clean, star-shape cuts on the caps
• 1 egg white, lightly beaten with ¼ teaspoon [1 mL] dashi stock Vegetable oil, for deep-frying
• 6 to 12 small Japanese eggplants, depending on size
• 6 bunches of young red giant Chinese mustard or 12 sprigs of watercress

Description

The Portuguese First Introduced The Technique Of Batter-frying To Japan In The Seventeenth Century. The Japanese Have Perfected The Batter Over The Years To Produce A Very Light Coating That Seals The Food While Cooking, Leaving The Interior Juicy And Per

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