Kakiage nabe (mixed tempura fritter hot pot)

1. Prepare dashi stock: In a pot, combine Kombu and 1000g Water. Let Kombu soak for 30 minutes. Heat over medium-low heat until just before boiling (small bubbles appear). Remove Kombu. Add Katsuobushi, bring to a gentle simmer for 30 seconds, then turn off heat. Let Katsuobushi settle, then strain the dashi through a fine-mesh sieve, discarding solids.

2. Prepare kakiage ingredients: Roughly chop the Shrimp. In a bowl, combine the chopped Shrimp, thinly sliced Onion, julienned Carrot, and chopped Mitsuba.

3. Make tempura batter: In a separate bowl, whisk together the Egg yolk and 200g Cold water. Gradually add Tempura flour, mixing lightly with chopsticks until just combined. Do not overmix; lumps are desirable.