Steps

1. In a bowl, combine 2L water, 3 whole eggs, and 2 egg yolks. [This is the key!] Separate only the egg liquid, making sure no egg white gets in.
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2. Add 168g all-purpose flour and mix gently from the outside. [This is the key!] To prevent the flour particles from sticking together, add the flour in a finely sifted state, without incorporating air.
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3. Add another 98g all-purpose flour and mix similarly. [This is the key!] Overmixing will develop gluten, resulting in a chewy texture, so avoid overmixing. Aim for a crispy exterior and a fluffy interior.
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4. Keep the prepared batter as cold as possible, preferably with ice.
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5. Peel the shrimp shells off with your thumb. [This is the key!] To peel them cleanly, remove them all at once at this stage.
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6. When serving as tempura, remove the shrimp tomalley. [This is the key!] Leaving the tomalley in will create a concentrated umami flavor, masking the shrimp's natural sweetness and making it difficult to express the pure essence of the shrimp.
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7. Thoroughly pat the shrimp dry with a paper towel.
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8. If the tough parts of the shrimp (like around the eyes) are bothersome, trim them off.
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9. Trim off the part of the shrimp's head where water tends to collect. [This is the key!] Frying this part as is can cause it to burst.
   🕒 04:00
10. Peel the shell from only half of the shrimp and make a shallow cut with a knife on the side where the legs were attached. [This is the key!] This prevents the shrimp from curling up while frying.
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11. Using your entire hand, gently stretch the shrimp little by little. [This is the key!] Stretch it so it doesn't shrink in the oil, and finally, shape it to fit.
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12. Lightly process the remaining shell part without crushing it too much.
    🕒 05:57
13. Dip the prepped shrimp into the chilled batter and fry. [This is the key!] Use cold batter and avoid overmixing it.
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14. When frying tempura, when the bubbles in the oil become fine, it's a sign that the moisture content is decreasing.
    🕒 08:08
15. After frying, rapidly cool the shrimp and expose it to air to achieve an even crispier texture.
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16. Sprinkle salt on the freshly fried shrimp tempura.
    🕒 10:03
17. Place the frozen sakura shrimp in a bowl.
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18. Lightly and evenly coat the sakura shrimp with batter and drop them into the oil with a spoon. [This is the key!] After adding them to the oil, lift them up and fry until they start to solidify. This prevents them from falling apart and ensures they fry up crispy.
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19. Lightly coat the rapeseed blossoms with flour, ensuring even coverage.
    🕒 15:01
20. Drop the floured rapeseed blossoms into the oil. [This is the key!] Fry them by repeatedly submerging and lifting them until all the moisture has evaporated.
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21. Finish the fried rapeseed blossoms with a touch of mustard soy sauce. [This is the key!] If you don't coat them carefully and fry them cleanly, they will just end up as oily green vegetables.
    🕒 16:10
22. Coat the bamboo shoots with a thick layer of batter, and partially set the batter before frying. [This is the key!] By varying the batter application and frying method according to the ingredient, you can maximize the ingredient's natural deliciousness.
    🕒 16:42