Steps

1. Precisely measure 90g of cake flour and sift it. [Here's the secret!] Sifting the cake flour makes the finish fluffy and easier to mix when making the batter.
   🕒 00:11
2. Chill 180cc of water and the measured cake flour in the refrigerator. [Here's the secret!] Chilling suppresses gluten formation and enhances crispiness.
   🕒 00:34
3. Cut the pumpkin slightly thicker. [Here's the secret!] Cut slightly thicker because it will shrink when fried.
   🕒 00:53
4. Make a cross-shaped decorative cut at the base of the shiitake mushroom stems. If necessary, hold it slightly curved and make a decorative cut from the bottom, pushing upwards.
   🕒 01:15
5. Peel the asparagus from the middle and cut off the tough ends. [Here's the secret!] Peeling too far down might leave a tough texture in your mouth.
   🕒 02:10
6. Remove the stem of the eggplant by rotating a knife around it for a better appearance.
   🕒 02:37
7. Make cuts 2-3mm thick from about two-thirds of the way down the eggplant, cut in half, spread them open, and hold in place with your thumb. [Here's the secret!] Spreading and holding the eggplant allows it to cook evenly and become crispier.
   🕒 03:02
8. Soak the shiso leaves in water to make them crisp, and tear off the stems.
   🕒 03:31
9. Score the squid in a diamond pattern to prevent splattering and curling.
   🕒 03:48
10. Cleanly remove the internal organs from the arctic surf clam, rinse with water, and pat dry. Tenderize the processed meat by pounding it. [Here's the secret!] Pounding creates a chewy texture.
    🕒 04:42
11. Peel the shell of the shrimp (black tiger prawn), leaving the tail intact.
    🕒 05:52
12. Cut off the accumulated water from the tip of the shrimp tail with a knife and remove the sand vein. Rinse with water and pat dry. [Here's the secret!] Draining the water from the tail prevents oil splattering.
    🕒 06:23
13. To prevent the shrimp from curling, make a cut about one-third of the way through and straighten the muscle. [Here's the secret!] Cutting and straightening the shrimp's muscle prevents curling during frying.
    🕒 07:24
14. Fill a pot with oil to 60% full and heat over low heat.
    🕒 08:11
15. Mix the chilled water and 1 egg yolk.
    🕒 08:37
16. Add the chilled cake flour in several additions, mixing just enough to dissolve with minimal stirring. [Here's the secret!] Overmixing develops gluten, resulting in a chewy texture, so mix as if dissolving.
    🕒 08:59
17. Leave a small amount of cake flour unmixed at the end. [Here's the secret!] Leaving some flour at the end creates a batter with an even better texture without overmixing.
    🕒 09:26
18. Prepare cake flour as a dusting flour and shake off any excess. Dust only the back of the shiitake mushrooms and shiso leaves, the entire back and up to two-thirds of the front of the eggplant, and all sides of the other ingredients.
    🕒 09:38
19. Fry the vegetables in oil at 170°C. [Here's the secret!] Don't overcrowd the oil; maintaining a constant temperature will result in delicious fried tempura.
    🕒 10:27
20. During frying, drop some batter into the oil with chopsticks and scatter it over the ingredients, coating them. Remove excess batter from the oil.
    🕒 11:06
21. Small bubbles indicate it's done. Drain well. [Here's the secret!] Draining well after frying improves the tempura's crispiness.
    🕒 11:33
22. Fry the seafood in oil at 175°C. Adding too much batter will lower the temperature, so increase the heat slightly, then reduce it to stabilize the temperature.
    🕒 13:50
23. About 30 seconds before it seems done, increase the heat again to fry until crispy. Finish by frying in oil at 180°C or higher. [Here's the secret!] Increasing the heat at the end of frying makes the tempura extra crispy.
    🕒 14:27
24. Fry the squid similarly to the shrimp, in the order of 175°C → 180°C → 180°C or higher, but be careful not to overcook as it fries quickly.
    🕒 14:53
25. Fry the arctic surf clam and scallops using the same frying method.
    🕒 15:17
26. In a bowl, mix 100cc of bonito dashi, 20cc of soy sauce, and 20cc of mirin to make the dipping sauce.
    🕒 15:30
27. Arrange the freshly fried tempura on a plate, and serve with the prepared dipping sauce, grated daikon radish, and ginger to complete the dish.
    🕒 16:02