Corn and Edamame Kakiage (Japanese Tempura)

Steps

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1. 1
   Quickly rinse the shiso leaves, pat them completely dry, and trim off the stems.
   ▶ ≈2:12
2. 2
   Make the dipping sauce: combine water, soy sauce, mirin, and dashi powder in a small pot, bring to a boil, then turn off the heat, let cool slightly, and stir in the grated daikon.
   ▶ ≈2:41
3. 3
   In a bowl, mix the cake flour, potato starch, mayonnaise, and cold water together, then fold in the corn and edamame until well combined.
   ▶ ≈3:27
4. 4
   Heat the oil to about 170°C. Spoon the corn-and-edamame batter onto each shiso leaf and gently lower it into the oil. Avoid moving the fritters while frying; cook for about 1–2 minutes until golden and crisp, then drain the oil.
   ▶ ≈4:12
5. 5
   Let the fritters drain for about 3 minutes, then serve. Enjoy as is, or dip in the tempura sauce for extra flavor.
   ▶ ≈5:35