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1
For the dipping sauce: Combine kelp and shiitake mushroom in a small bowl.
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2
Add 1 cup cold water and allow to soak for 3 hours.
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3
Strain and set the clear, amber liquid aside; discard kelp and mushroom.
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4
Pour mirin and light-colored soy sauce in a small pot over medium-high heat, and bring to a boil.
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5
Add 1/2 cup of the soaking liquid from the kelp and mushroom.
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6
Remove from heat, and set aside.
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7
In a separate bowl, mix the daikon and ginger; set aside.
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8
For the tempura: Pour oil into a large wok or pot so that the oil is two inches deep.
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9
Heat over medium-high heat until oil is 350 degrees.
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10
Set aside a baking sheet with a rack lined with paper towels, and a small long-handled fine-meshed strainer for removing excess fried batter.
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11
Pour 1 cup ice-cold water into a medium bowl.
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12
Add 1 cup plus 2 tablespoons cake flour, and whisk to blend lightly.
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13
Place about 1/2 cup cake flour into another bowl.
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14
Dip each slice of vegetable into dry flour, shake off excess, and then dip each slice of vegetable into the batter.
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15
Fry the vegetables in batches to be sure they are not crowded.
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16
Place 4 to 5 vegetable pieces in the oil and fry, turning once or twice, until golden and crisp, 2 to 2 1/2 minutes.
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17
Using the long-handled strainer, remove excess bits of fried batter to keep the oil clean.
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18
Transfer to the baking sheet to drain.
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19
Continue until all the vegetables are fried.
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20
To serve, place a paper napkin in the center of a platter, and arrange the vegetables on the platter.
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21
Pour off excess moisture from grated daikon and grated ginger.
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22
Place daikon and ginger mixture in the center of the dipping sauce, arranged as a little pointed mound.
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23
Serve tempura with dipping sauce.
