Steps

1. Cut 1/2 head of broccoli into florets, peel and remove tough fibers from the stem, then cut into small, irregular pieces and place in a bowl.
   🕒 02:11
2. Peel and devein 8 shrimp. [Key Tip!] To easily remove the vein, make a small cut along the back of the shrimp at a slight upward angle, then pull the vein out.
   🕒 03:41
3. Add the deveined shrimp to a bowl. Rinse them with a pinch of salt and a pinch of potato starch, then rinse with water and pat dry thoroughly. Chop into 1cm pieces.
   🕒 04:51
4. Finely chop 1/4 onion into 1cm cubes and add to the bowl with the broccoli from Step 1 and the shrimp from Step 3.
   🕒 06:17
5. Mix all the ingredients in the bowl (broccoli, shrimp, onion). Sprinkle all-purpose flour as needed over everything and gently separate the pieces. [Key Tip!] When making kakeage (tempura fritters), the key is to coat all ingredients with flour first and then separate them.
   🕒 07:18
6. Separate 2 eggs into yolks and whites.
   🕒 08:05
7. Mix the drained 100g of grated daikon radish, egg yolks, and [A] ingredients: 1 tbsp usukuchi soy sauce, 1 tsp mirin (sweet rice wine), and 1/2 tsp mustard to create the 'Egg Yolk Dipping Sauce'.
   🕒 08:31
8. Whisk the reserved egg whites until stiff peaks form. [Key Tip!] Chilling the egg whites and the bowl will help them whip up faster.
   🕒 10:02
9. Gently fold the meringue into the ingredient mixture prepared in Step 5, being careful not to deflate the egg whites.
   🕒 10:40
10. Carefully drop spoonfuls of the mixture into oil heated to 170°C (338°F) and fry for 3-4 minutes. Do not stir at the beginning; once it sets, flip them and fry until golden brown. [Key Tip!] Stirring constantly while frying ensures even cooking. The meringue coating helps them hold their shape, making it easy for beginners.
    🕒 11:07
11. Place the fried fluffy fried broccoli and shrimp on a plate. Serve with 1/2 lemon and the egg yolk dipping sauce to complete the dish.
    🕒 14:31