Kakiage tempura

Method

1. 1 Cut the shrimp and scallops into small, evenly sized pieces and pat them dry.
2. 2 The seafood version uses shrimp and scallops instead of vegetables, and each piece must be small so they cook evenly.
3. 3 Toss the seafood with a little dry flour before mixing in the sauce; this ensures the sauce adheres evenly.
4. 4 Mix tempura batter with ice water and eggs until it forms a thin, lumpy paste.
5. 5 Scoop spoonfuls of the mixture and slide them into the 170-degree oil, holding them in place with chopsticks for the first 20 seconds.
6. 6 Fry for 3 minutes, then remove and serve on a rack. Dip in a sauce made with soy sauce, dashi, mirin, and grated radish.

With an appliance

• Air fryer 30 min

  Replace steps 5 and 6: scoop the mixture onto perforated parchment paper, spray evenly with oil, then air fry at 200 degrees for 8 minutes, flipping at the 4th minute. Keep the dashi dipping sauce from the end of step 6 unchanged.