Ebi tempura

Method

1. 1 Peel the shrimp, leaving the tails intact, remove the black vein, make three cuts along the belly, then gently straighten the shrimp so it doesn't curl when fried.
2. 2 Slice carrots into long sticks, cut mushrooms into bite-sized pieces; pat all ingredients thoroughly dry with paper towels.
3. 3 Beat the egg yolks with 100 ml of ice water, then sprinkle in the flour and stir a few times until the flour is slightly lumpy — stirring too much will cause it to lose its crispness.
4. 4 Heat oil to 175°C, dip shrimp and vegetables in flour, then fry for 2 minutes per batch until the outer layer is golden brown and crispy. Remove and drain on a rack.
5. 5 To make tentsuyu dipping sauce: simmer dashi broth with soy sauce and mirin for 2 minutes, pour into a bowl, and add grated daikon radish.
6. 6 Place the tempura on oil-absorbing paper and serve hot with a bowl of tentsuyu (Japanese rice wine).

With an appliance

• Air fryer 42 min

  Replace step 4: Arrange the battered shrimp and vegetables in a single layer, spray thoroughly with oil, and fry at 200 degrees for 8 minutes, flipping at the 4th minute and spraying with more oil; still mix the batter with ice water right before frying.