Seaweed Itoyori tempura

Ingredients:
• 1 pack of Itoyori fillet
• 150 g all-purpose flour
• 150 ml cold water
• 1 egg yolk
• 1 tbsp Japanese soy sauce
• 1 tbsp mirin
• 20 g grated radish

Instructions:
1. Mix all-purpose flour, cold water, and egg yolk well.
2. Preheat the oil until hot. Dip the fish in the mixture. Deep fry the fish until golden yellow.
3. For the sauce, blend Japanese soy sauce and mirin well. Top with grated radish.