These are the kinds of ingredients that I used. You could also use sakura shrimp, nagaimo yams, shiso leaves, burdock, carrots, whatever you like.
Add the cold water into the mayonnaise and mix well. Add the flour, katakuriko, and the mayonnaise and water mixture into a bowl and lightly mix with chopsticks.
Heat the oil in a pot, and start to fry the ingredients from those that you think will take the longest to cook. The temperature of the oil shoud be between 160-180°C.
Here they are with cold soba noodles!
Story Behind this Recipe
I've been doing a bit of trial and error with this recipe to make these as crispy-on-the-outside and fluffy-on-the-inside as possible. Just how I like them. I've been adding mayonnaise to my omelettes which has been giving them a fluffy texture and beautiful color, and when I tried doing the same with my tempure batter I got great results.
○ By replacing the egg with mayonnaise, the acidity in the mayonnaise makes the tempura and kakiage fritters crispy on the outside but fluffy on the inside. ○ For the water, either use cold water, or cool the batter by adding it as ice in 2-3 goes. ○ Try not to overmix the batter, it's OK if it's still a little lumpy.