Crispy Salmon Tempura My Secret to Light Airy

Ingredients

• 1 pound (450g) skinless salmon fillet, cut into 1-inch thick strips
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup (120g) all-purpose flour, sifted (plus extra for dusting)
• 1/2 cup (60g) cornstarch
• 1 teaspoon baking powder
• 1 cup (240ml) ice water (very cold)
• 1 large egg yolk, lightly beaten
• Ice cubes (for keeping batter cold)
• 4 cups (950ml) vegetable oil, for frying
• 1/4 cup (60ml) soy sauce
• 2 tablespoons mirin (Japanese sweet rice wine)
• 1 tablespoon rice vinegar
• 1 teaspoon grated fresh ginger
• 1/2 teaspoon sesame oil
• 1 green onion, thinly sliced (for garnish)