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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. shrimp (u-15 sized)
- 6 cups canola oil
- 1 cup sesame oil (do not use toasted sesame oil, a brown oil highly flavored and not for frying)
- 2 cups cake flour
- 2 eggs
- ice water
- 3 Tbsp. mirin (sweet cooking wine)
- 2 cups dashi (fish stock)
- 5 Tbsp. usukuchi shoyu (light colored soy sauce)
- 1 1/2 Tbsp. soy sauce
- 1 1/2 Tbsp. sugar
- ginger (finely grated)
- daikon radish (finely grated)
- 2 qt. water
- 5 inches dried kelp (six inch squares of, kombu)
- 1 cup shrimp (dried bonito flakes, also called hana katsuo)
- 6 cups canola oil
- 1 cup sesame oil (do not use toasted sesame oil, a brown oil highly flavored and not for frying)
- 2 cups cake flour
- 2 eggs
- ice water
- 3 Tbsp. mirin (sweet cooking wine)
- 2 cups dashi (fish stock)
- 5 Tbsp. usukuchi shoyu (light colored soy sauce)
- 1 1/2 Tbsp. soy sauce
- 1 1/2 Tbsp. sugar
- ginger (finely grated)
- daikon radish (finely grated)
- 2 qt. water
- 11 inches dried kelp (squares of, kombu)
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