Vegetable and prawn tempura - Olive Oils from Spain

Ingredients

• 4 medium size prawns (peeled and without the head but with the end of the tail)
• 1 cleaned medium squid (about 11 oz. of squid)
• 4 shitake mushrooms without stems
• 1 small scallion
• ½ cup of dashi broth (Japanese stock base)
• 3 tbsp. of mirin
• 3 tbsp. of Japanese soy sauce
• 4 oz. daikon radish (daikon oroshi)
• 1 tbsp. of ginger
• 1 egg yolk
• ½ cup of ice water
• ½ cup of sifted flour
• 2 cups of Extra Virgin Olive Oil from Spain