Tempura Sauce: combine Water (3/4 cup), Dashi Stock Granules (1/2 tablespoon), Soy Sauce (3 tablespoon), Mirin (2 tablespoon), Granulated Sugar (1/2 teaspoon) in a small saucepan.
Prepare the Shrimp (10). Make 4 -5 vertical incisions across the belly of the shrimp. Flip the shrimp over and using your fingertips, squeeze the sides of the shrimp while pressing down. Pat dry with paper towel.
Heat up enough Cooking Oil (to taste) for deep-frying in a pot.
Dredge the peeled shrimps in All-Purpose Flour (1 cup) then dip it in Egg (2) then cover it in Panko Breadcrumbs (1 1/2 cup). Do so to all the peeled shrimps.
Fry each shrimp until golden brown. Serve Shrimp Tempura with dipping sauce, Scallion (1 tablespoon), and Daikon (1/2 tablespoon) on the side.