Tempura Batter - Crunchy and Crispy Even Cold

• 200 ml Water
• 1 Egg
• 10 grams Salt
• 5 cubes Ice
• 65 grams Cake flour
• 65 grams Katakuriko
• 1 tsp Baking powder

1. Combine the ingredients in a bowl and stir.
2. Add all of the dry ingredients and mix.
3. Do not thoroughly mix the egg.
4. Heat the oil for deep frying at a slightly low temperature (160C).
5. To cook thin ingredients, such as shiso leaves, lightly coat the back in flour, then dip in the batter and deep fry.
6. Next, fry the starchy vegetables, such as potatoes, then chicken or other meats.
7. When frying potatoes, start at a low temperature, then increase to a high temperature for a crispy finish.
8. Next, at a high temperature, lightly coat the fish in flour, then the batter, then deep fry at a slightly high temperature.
9. Seafood should be deep fried very quickly.
10. These are the ingredients that need to be cooked quickly.
11. As long as you don't wrap the tempura in plastic wrap, even shiso leaves remain nice and crispy.
12. I recommend lightly reheating in an oven, not in the microwave.
13. This will make them crispy.

water, egg, salt, flour, katakuriko, baking powder

Taken from cookpad.com/us/recipes/151774-tempura-batter-crunchy-and-crispy-even-cold (may not work)