Fish tempura with clear dashi broth recipe

	
					Ingredients 
  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
Tempura Batter 

                    					  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.