Julienne the carrot, thinly slice the onion, and cut mitsuba into 4cm pieces.

Remove the vein from the shrimp and pat dry.

Place carrot, onion, mitsuba, shrimp, and flour into a plastic bag. Seal and shake to coat evenly.

Mix the batter ingredients (egg yolk, flour, potato starch, cold water) in a bowl. Add the coated vegetables and shrimp, mixing gently.

Heat salad oil in a pot to 180°C. Scoop 1/6 of the mixture onto a spatula and gently slide into the oil. Fry until golden brown, flipping once. Repeat for all portions.

Prepare the sauce by combining mirin, sugar, soy sauce, dashi powder, and water in a pot. Heat over medium until boiling.