1. **Batter Preparation:** Place dry bowl in freezer 10 minutes. Combine ice water and egg yolk, do not overmix. Sift flour into another bowl. Just before frying, combine wet and dry with 3-4 strokes (lumps okay). [CRITICAL: Bowl and ingredients must be ice cold – prevents gluten development] 2. **Frying Setup:** Heat oil in deep pot to 170°C (340°F) for vegetables, 180°C (350°F) for shrimp. Use thermometer. [PREP: Pat all ingredients completely dry, score shrimp underside to prevent curling] 3. **Frying Technique:** Dip ingredients in batter, allow excess to drip. Fry in small batches – vegetables 2-3 minutes, shrimp 1.5-2 minutes. [TECHNIQUE: Use chopsticks to gently move items, maintain oil temperature within ±5°C] 4. **Draining & Serving:** Drain on wire rack (not paper towels). [SERVE: Immediately with tentsuyu or salt. Garnish with grated daikon. STORE: Not recommended – best fresh.]