Ebi Tempura

Prepare the shrimp: Peel and devein the large shrimp, leaving the tail on. Make 3-4 shallow incisions on the inner curve of each shrimp to prevent curling during frying. Gently press the shrimp flat to straighten them. Pat the shrimp thoroughly dry with paper towels.

Prepare the Tentsuyu (dipping sauce): In a small saucepan, combine koikuchi soy sauce, mirin, and dashi stock. Bring the mixture to a gentle simmer over medium heat, then remove from heat. Set the Tentsuyu aside to cool.

Prepare accompaniments: Peel the daikon and grate it finely. Peel the fresh ginger and grate it finely. Set the grated daikon and grated fresh ginger aside in separate small bowls.