Lingkan Reang
Slice and soak vegetables to remove moisture.
Boil dashi, soy sauce, mirin, and sugar, simmer until dissolved.
Heat neutral oil (with sesame oil for flavor) to 160°C in a deep fryer or pot.
Mix sifted flour with iced water and egg, stir gently to keep it lumpy.
Mix vegies with batter and fry them for 3–4 minutes.
Remove tempura pieces to a wire rack or paper towel to drain excess oil.
Enjoy with tentsuyu sauce and grated daikon!