Nobu's Secret Seafood and Vegetable Tempura

For Tempura Batter:

large egg, chilled

ice water

plus 2 tablespoons all-purpose or low-gluten flour, chilled

For Tempura:

bottle vegetable oil, for frying

All-purpose flour, for dredging

assorted fresh seafood:

Prawns, peeled, deveined, and butterflied

1” x 2” cod filets

Alaskan king crab legs, shells removed

assorted vegetables:

Japanese eggplant; cut ¼-inch crosswise on the bias

Zucchini; cut ¼-inch crosswise on the bias hearts of palm

small head of broccoli; washed and cut into smaller florets

small Kabocha squash; cut in half then deseeded, then sliced into ¼-inch crescents

Sweet potato; cut ¼-inch crosswise on the bias

For Traditional Dipping Sauce

Nobu's Dashi (add link)

soy sauce

mirin

” – 5” Grated daikon, for serving

Minced ginger, for serving

Garnish:

red onion, halved, thinly sliced and kept in cold water

fresh cilantro leaves

jalapenos; deseeded, thinly sliced crosswise into rounds

Serve with sweet Japanese Rice (add link) and cool pickled Japanese cucumber