Thaw shrimp or scallops, if frozen; rinse. Using paper towels, thoroughly dry seafood, vegetables, and parsley. Prepare Tempura Dipping Sauce and Tempura condiments, if desired. In a wok, deep-fat fryer, or 2-quart saucepan, heat 1-1/2 to 2 inches oil to 365 degree F.
Just before frying, prepare batter. In a medium mixing bowl mix egg yolk and ice water. Add flour; stir just until combined.
To serve, give each person a small bowl of sauce. Pass condiments; add to sauce, as desired. Dip seafood, vegetables, and parsley into batter. Fry, a few pieces at a time, for 2 to 3 minutes or until light golden, turning once. Remove from oil; drain well. Dip into sauce mixture. Makes 6 servings.
Tempura Dipping Sauce
In a saucepan combine 1 cup Dashi (see recipe below), sake or dry sherry, soy sauce, and sugar. Bring to boiling; stir until sugar dissolves. Serve warm. Makes 1-1/2 cups.
Dashi for Dipping Sauce
In a medium saucepan bring 4 1/4 cups water and 1, 3 1/2-inch square of dried kelp (konbu) to boiling; immediately remove kelp. Stir in 1/2 cup bonito flakes (katsuo-bushi). Remove from heat; let stand for 2 minutes. Strain through a sieve lined with cheesecloth. Store in the refrigerator for up to 3 days. (Do not freeze.) Use Dashi as directed in recipe. Makes 4 cups. (Tip: When you are in a hurry, substitute dashi-no-moto prepared according to package direction for dashi.)