Kakiage (Mixed Vegetable and Seafood Tempura Fritter)

Chop shrimp into 1cm pieces. Thinly slice scallion, carrot, and onion. Chop mitsuba.

In a large bowl, combine the chopped shrimp, scallion, carrot, onion, and mitsuba. Toss with 30g of tempura flour to lightly coat.

Prepare the tempura batter: In a separate cold bowl, combine ice water and egg yolk. Whisk gently until just combined. Add 150g of tempura flour and mix minimally with chopsticks until just combined, leaving lumps. Do not overmix.