Tempura is traditionally served with boiled soba noodles and shredded carrots or daikon radish. or dipping sauce 1/4 cup dashi 1/2 cup light soy sauce 2 teaspoons fresh ginger, finely grated (from about 3/4-inch piece) 1/2 cup daikon radish, finely grated (from about 4 1/2-inch piece) 1/4 cup mirin (Japanese sweet rice wine) For tempura 10 green beans, trimmed 12 large shrimp, peeled, deveined, tail shells left intact Salt and pepper About 6 cups vegetable or peanut oil for frying 2 cups all-purpose flour 1 1/2 tablespoons baking powder 2 tablespoons Asian sesame oil 10 fresh shiitake mushrooms (about 3/4 pound), stemmed 1 large white onion, peeled and cut into 1/2-inch thick rings 2-ounce piece fresh lotus root (about 1 1/2 inches long), peeled, and cut into 1/4-inch-thick slices 10 fresh shiso leaves