The dish that uses mixed vegetables and seafood in tempura batter is kakiage. It is a type of tempura made by combining small pieces of ingredients, coating them in batter, and frying them together as a single fritter.
Kakiage commonly includes chopped onion, carrot, mitsuba, shrimp, scallops, or other small seafood. Unlike standard shrimp tempura, where a whole ingredient is fried individually, kakiage gathers many small pieces into a disk-like clump. The name is associated with mixing or raking the ingredients together as they fry.
Kakiage may be served with tentsuyu dipping sauce and grated daikon, seasoned salt, or over rice as kakiage don. It is also a popular topping for soba and udon. A common mix-up is treating kakiage as a separate category from tempura; it is specifically a tempura preparation. It can also be vegetarian when made entirely with vegetables.