Shrimp and Shiso Tempura Rice Box with Grated Daikon

Crispy shrimp and fragrant shiso tempura crown warm jasmine rice with grated daikon and soy-dashi. It recalls Golden Batter Off Dejima, when oil smoked over charcoal in a 1630s Nagasaki kitchen near the Nanban harbor.

Serves 2

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Ingredients

• 1 cup jasmine rice
• 1.5 cups water for rice
• 8 pieces large shrimp
• 8 leaves fresh shiso leaves
• 3/4 cup all-purpose flour
• 3/4 cup ice-cold water
• 3 cups neutral oil
• 6 oz daikon radish
• 2 tbsp soy sauce
• 1/4 cup dashi stock

Instructions

1. 1Cook the rice in water using a rice cooker or stovetop method until fluffy. Keep warm.
2. 2Peel and devein the shrimp, leaving tails on. Pat the shrimp and shiso leaves very dry. Whisk the flour and ice-cold water into a slightly lumpy batter.
3. 3Heat the neutral oil to 340°F in a wok or deep pan. Lightly coat each shrimp and shiso leaf in batter and fry for 2-3 minutes until shatter-crisp. Drain on a rack.
4. 4Grate the daikon. Mix the soy sauce and dashi stock to make a simple dipping broth. Pack the rice into boxes, arrange the hot tempura on top, and serve with grated daikon and the dipping broth on the side.