Pumpkin Sweet Potato Tempura

Peel and slice the pumpkin and sweet potatoes into 1/4-inch thick slices. Aim for uniform thickness to ensure even cooking.

Pat the vegetable slices dry with paper towels to remove excess moisture.

In a mixing bowl, lightly beat the egg. Add the ice-cold water and mix gently.

Add the flour (and baking soda, if using) to the egg mixture. Mix lightly with chopsticks or a fork. The batter should be lumpy; do not overmix, as this can make the tempura coating dense.

In a deep frying pan or a pot, heat the oil to 350-375°F (175-190°C). Use a thermometer to ensure the correct temperature or test by dropping a small bit of batter into the oil; it should sizzle and rise to the surface immediately.

Dip the pumpkin and sweet potato slices into the batter, ensuring they are well-coated.

Carefully place a few slices at a time into the hot oil, frying in small batches to avoid overcrowding.

Fry each batch for about 2-3 minutes, turning occasionally, until the tempura is golden and crispy.

Remove the tempura with a slotted spoon and drain on paper towels to remove excess oil.

In a small saucepan, combine dashi, soy sauce, and mirin. Bring to a gentle simmer and then remove from heat.

Pour the sauce into small serving bowls and add grated daikon radish and ginger, if desired.