1 lb. fresh Shishito peppers
1 1/4 cup cake flour
2 tbsp. cornstarch
1 cup ice cold water
1 egg, beaten
Tempura Dipping Sauce:
1 cup dashi broth (mix 1 cup warm water with 1 1/2 tsp. dashi powder)
2 tbsp. soy sauce
1/4 cup mirin
2 tsp. grated fresh ginger (optional)
1. Seed the peppers by cutting into a "T" shape (see below photo).
2. Make the batter:
a. Sift the cake flour and cornstarch together into a small bowl. Set aside.
b. Combine the ice water and beaten egg together in a medium bowl.
c. Add the flour-cornstarch mix to the water-egg mixture and stir together briefly with
chopsticks or a whisk (do NOT overtax - small lumps left are ok). If the mixture is too
thin, add a bit of extra cornstarch.
3. Make the Dipping Sauce:
Combine all the sauce ingredients together in a bowl. Set aside.
4. Heat 2-3" of vegetable oil in a medium pot or Dutch oven to 325F.
5. Dip the peppers into the batter and gently drop into the oil (do 4-5 peppers at a time - do not overcrowd).
6. Cook 1-2 minutes until the batter becomes crisp but not brown. Remove the peppers to a paper towel-lined plate to drain.
7. Repeat with remaining peppers until done (make sure oil temperature is 325F every time you add a new batch of peppers).
8. Sprinkle the peppers with a bit of kosher salt and serve with warm tempura dipping sauce on the side.