- 4 oz (125 g) fresh whitebait, cleaned, washed and patted dry
- 2 tablespoons cornstarch
- Oil, for deep-frying
- 7 oz (200 g) daikon radish (about 3 in/8 cm), peeled and grated
- 4 cups (1 liter) Basic Dashi Stock
- 2 teaspoons soy sauce
- 2 teaspoons sake
- ¼ teaspoon salt, or more to taste
- Mitsuba leaves or blanched chrysan the mum greens or spinach
- 1 egg yolk
- 2 tablespoons ice water
- 2 tablespoons cornstarch, sifted
How to Make It
- Mix the Tempura Batter ingredients together in a bowl. Heat the oil in a wok. Shake the whitebait and cornstarch together in a plastic bag. Remove the coated whitebait and then dip into the Batter. Fry in hot oil until crisp and light golden. Drain on paper towels and set aside in a warm place.
- Place the grated daikon in a muslin cloth, gently squeeze and discard the juice. Bring the dashi stock, soy sauce and sake almost to a boil in a saucepan and add the grated daikon. Turn off the heat, and season the soup with salt to taste.
- Stir and ladle the soup into four soup bowls and add the fried fish just before serving. Topped with the sprigs of mitsuba or the blanched chrysanthemum greens or spinach.