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1
Heat oil Heat 2 inches of oil in a heavy pot over medium heat to 375F.
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2
Meanwhile, prepare batter Whisk together flour, cornstarch, and baking powder in a shallow bowl.
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3
Whisk together egg and 1 1/2 cup strained ice water until combined, then whisk into flour mixture until incorporated.
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4
Add enough additional ice water until mixture is the consistency of a light pancake batter (there will be lumps).
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5
Fry When oil is hot, dip the vegetables one at a time into batter to coat completely, then allow excess to drain into bowl.
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6
Working in batches (about 6 pieces at a time) and using a spider, carefully submerge vegetables in oil.
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7
Cook, turning once, until light golden, puffed, and cooked through, about 3 minutes for most vegetables (they should be tender when pierced with the tip of a paring knife).
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8
Transfer to a baking sheet lined with paper towels to drain and sprinkle with salt.
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9
Serve Transfer to a platter and serve immediately with dipping sauce.
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10
Mix together 1 cup dashi (page 60), 3/4 cup soy sauce, 1/4 cup plus 2 teaspoons mirin (Japanese cooking wine), 4 1/2 tablespoons lemon juice, and 1 1/2 teaspoons grated peeled fresh ginger in a bowl to combine.
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11
(makes 2 2/3 cups)
