Nobu's Tempura

Prepare the Sweet & Sour Ponzu Sauce; Stir together all ingredients in a small bowl; let stand overnight. Strain.

In a Dutch-oven, heat 3 1/2 inches of oil to 355 degrees. Place flour in a pie plate; set aside.

Prepare Tempura Batter; Combine egg and iced water in a medium bowl; gradually add flour, whisking gently until just combined. Batter will be lumpy.

Prepare Traditional Dipping Sauce; Combine dashi, soy sauce, and mirin in a small saucepan; heat until just before boiling point. Remove from heat; let cool slightly. Pour into a small serving bowl; add about 1 tablespoon each daikon and ginger.

In small batches, lightly dredge pieces of seafood and vegetables in flour, dip in batter, and using tongs, fry in the hot oil, being careful not to overcrowd the pot, until lightly golden and cooked through. (Leave enoki and shiitake mushroom caps plain, battering just stems.) Transfer to a paper towel-lined baking sheet to drain. Allow oil to reheat between batches. Repeat with remaining ingredients.

Transfer vegetable and shrimp tempura to a serving platter; serve with traditional dipping sauce. Place sea urchin tempura on a small serving plate; serve with salt, pepper, lemon juice, and shi chi mi on the side for dipping. Arrange king crab tempura on a serving platter, and garnish with red onion, cilantro, and jalapeno; pour Sweet & Sour Ponzu Sauce over. Serve immediately.