Add all the ☆ ingredients to a bowl and mix in a circular motion with cooking chopsticks. Put it in the fridge. Weigh out the ★ ingredients and once mixed, put it in the fridge too. Chop up the tempura ingredients and put them in the fridge.
While the oil is heating up, combine the ☆ ingredients with the ★ ingredients and gently mix it. It's okay if it has lumps. Coat the ingredients and fry them.
The top picture is of a kakiage rice bowl. Put three ice cubes in with the batter to chill it even more.
Story Behind this Recipe
A friend told me that she had problems with the tempura batter sliding off the shrimp before frying, so I uploaded this recipe to help her out!
If you're using ingredients with a large amount of moisture, dry them with a paper towel. Use a tea strainer to dust them with cake flour etc. before coating with the tempura batter.
When you are making the kakiage, use 150 ml of cold water.