Rinse the shrimp and pat them dry really well. Flip them belly-side up and make about 4–6 tiny slits so they don’t curl. Turn them over and gently press along the back with your finger until they straighten.

In a small bowl, whisk the egg with the ice-cold water. In another bowl mix the flour and cornstarch. Pour the wet mix into the dry and stir lightly. I don’t overmix it—little lumps are totally fine.

Heat about 1.5–2 inches of oil in a heavy pot to around 375°F. I try to keep the temp steady so the batter gets crispy instead of soggy.

Lightly coat each shrimp in flour and shake off any extra. This helps the batter stick better.

Hold the shrimp by the tail, dip it in the batter, let extra drip off, then gently lower it into the oil. Fry 3–4 at a time so the temp doesn’t drop. Cook until golden, about 2 minutes.

I sometimes drizzle a little extra batter over the top of the frying shrimp to make those pretty crispy frilly edges. It’s easy and makes them look restaurant-style.

Set shrimp on a wire rack or paper towels to drain. Serve hot because tempura waits for nobody.

Combine water, dashi, soy sauce, mirin, and sugar in a small pot. Bring to a quick boil and simmer 1–2 minutes. Add daikon or scallions right before serving.