Crunchy, lace-like slices of lotus root fried in a traditional ice-cold batter.
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Peel the lotus root and slice into 1/4-inch thick rounds, then soak them in a bowl of water with rice vinegar for 10 minutes to prevent browning.
Drain the lotus root slices and pat them thoroughly dry with paper towels; any moisture will cause the oil to splatter.
In a small saucepan, combine dashi, soy sauce, and mirin, bringing to a simmer to create the dipping sauce (Tentsuyu), then set aside.
In a large bowl, lightly whisk the egg yolk and ice-cold sparkling water, leaving some bubbles intact.
Sift the cake flour and cornstarch over the liquid and mix very briefly with chopsticks; do not overmix, as lumps help create the signature texture.
Heat the vegetable oil (and sesame oil if using) in a deep pan to 340°F (170°C).
Lightly dust each lotus root slice with a little extra flour, dip into the cold batter, and carefully drop into the hot oil.
Fry for 2-3 minutes until the batter is pale gold and crisp, then drain on a wire rack and serve immediately with the dipping sauce and grated daikon.
