Ebi tempura

Preparing the shrimp:

1. 1Peel the shrimp, leaving the tail intact.
2. 2Remove the dorsal vein.

Preparing the tempura batter:

1. 3In a bowl, lightly beat the egg.
2. 4Add the cold water and mix well.
3. 5Gradually add the sifted flour to the egg and water mixture, stirring gently — the batter should remain a little lumpy.
4. 6Do not overmix the batter, as this will make it too smooth and prevent bubbles from forming during frying.

Preparing the sauce:

1. 7In a saucepan, combine the soy sauce, mirin, sugar, and katsuobushi.
2. 8Heat over medium heat, stirring regularly.
3. 9Once the liquid begins to simmer, remove from heat and let cool to room temperature.

Frying the tempura:

1. 10Put a little flour on a plate.
2. 11Dip the shrimp in the flour, then in the tempura batter, and fry in oil at 180°C until golden and crispy.
3. 12Drain on paper towels to remove excess oil.
4. 13Serve immediately with the previously strained sauce.