• All-purpose flour95g
• Baking powder5g
• Ice cubes3
• Water160ml
• Sake1 tbsp

1. 1

   Sift together 95g all-purpose flour and 5g baking powder.

2. 2

   Pour 3 ice cubes, 160ml water, and 1 tbsp sake into a bowl and mix. Add the sifted flour all at once.

3. 3

   Using chopsticks, gently mix about 10 times to minimize gluten development.

4. 4

   If you notice any flour residue on the batter, dip your ingredients into the batter several times—it will naturally disappear.

5. 5

   The secret to extra-crispy tempura is avoiding gluten development and maintaining a temperature difference between the batter and the oil.

It's okay if some flour remains in the batter. To avoid developing gluten, be careful not to overmix.

• Calories280 kcal
• Protein4.5 g
• Fat18 g
• Carbs28 g
• Sodium0.3 g