Ebi Tendon

Prepare the large shrimp: Peel and devein the large shrimp, leaving the tail on. Make several shallow diagonal incisions on the belly side to prevent curling. Gently press to straighten. Pat dry thoroughly with paper towels.

Prepare the tendon sauce: In a small saucepan, combine dashi stock, koikuchi soy sauce, mirin, sake, and granulated sugar. Bring to a gentle simmer over medium heat, stirring until the granulated sugar dissolves. Remove from heat and set aside.

Prepare the tempura batter: In a large bowl, whisk together tempura flour, cold water, and egg until just combined. Do not overmix; lumps are desirable for a light texture. Keep the batter very cold.