12 pieces medium sized raw prawns
2 pieces green bell peppers
1 piece Japanese eggplant
1 piece Lime Parsley
1 cup ice-cold water
A pinch of baking soda
1/4 cup cake flour
12 pieces cubed ice
1 1/2 cups finely snipped harusame noodles (fine, translucent noodle. Japanese equivalent to cellophane noodles)
Tempura dipping sauce:
3 tablespoons mirin
3 tablespoons kikoman or any japanese soy sauce
1 cup dashi (see note below)
Grated ginger and grated radish (for accompaniment)
A dash of AJI-NO-MOTO® Umami Super Seasoning
6 cups water
2 inch square Kombu (dried kelp)
3 tablespoons katsuboshi (dried flaked bonito)
- Mix all ingredients together in bowl except for the noodles.
- Dip each prawn and vegetables into batter lightly coating it. Dredge into noodles lightly. Deep-fry.
- Heat mirin in saucepan. Shake pan gently until flame dies and all other ingredients, bring to a boil quickly. Cool to room temperature.
- Bring water to a boil.
- Wash dried kelp under cold tap water and add to water as it comes to a boil. Stir and let boil for 3 mins. Then remove from water and add flaked bonito.
- Allow to boil then remove from heat immediately.Leave for a few minutes until flakes settle, then strained as required.