You can make crispy tempura very easily! The origin of this recipe: When I was a student, I wanted to make tempura but didn't have any eggs, so I added mayonnaise instead. I don't know if it's because of the mayonnaise, but it turned out crispy and delicious, so I think it's great!

I often see instructions like "Chill the water used for the batter in the refrigerator", but with that method the batter becomes lukewarm as you use it; plus it's a pain in the rear to chill the water before using it. If you use ice cubes you just have to drop them in the batter to keep it cool until the ends and it's easy! as long as you can master the batter, you can use any ingredients you like to fry in it.The batter is very floury, but it's OK! No one just fries the flour only, right? As long as you dip in 'liquid' instead of 'flour', as you dip more ingredients in the batter it will lose its flouriness. The key to crispy and light tempura is to not let the gluten in the flour develop and to maintain a temperature difference between the batter and the oil. The first requirement can be met by not over-mixing the batter. The second can be cleared by using ice to keep the batter very cold, and by using hot oil to increase the temperature difference. For plenty (haha). Recipe by satosayo

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. For 2 generous servings. Recipe by Princess Ariel

I modified a recipe I saw on TV a little bit.Don't over-mix at Step 2, or the batter won't be crispy. Recipe by Panko625

At the request of my husband, I challenged myself to make tempura batter with ingredients we had on hand, since buying tempura flour is a waste.Don't mix the batter too much, some lumps of flour should remain.The key to crispy tempura is to have a large temperature difference between the cooking oil and the ingredients to be fried, so chill the batter and dipped ingredients. Recipe by AyakoOOOOO

This is a delicious tempura batter you can make when you don't have any tempura flour on hand.This is easy and crispy! Apparently, it's also good with some mayonnaise mixed in. The vinegar helps to make it crispy. Vinegar and mayonnaise will not affect the taste. It'd probably be even better if you added some katakuriko! You could also add a little joshinko as well. Recipe by Aoimama

Tempura is battered and deep fried vegetables and sea shellfish. It is a Japanese dish. Ingredients for tempura would be selection of sea food such as: prawn, squid, scallop ..... and vegetables such as: potatoes, okra, eggplant, zucchini, carrot, onion, bell pepper ...

This is a tempura batter recipe that I created after a lot of trial and error.It's popular in my home, since the tempura doesn't become stale even a while after serving.I recommend this recipe for people with family members who eat at different times.After preparing the ingredients to deep fry, chill them in the refrigerator.Katakuriko will sink to the bottom of the dredge mixture, so mix it up before dredging.To make even crispier batter, substitute the cake flour with katakuriko.Katakuriko is an indispensable ingredient when making tempura that stays crispy even after some time. Recipe by Yukijirushi

Putting some mayonnaise in Tempura batter makes Tempura so crispy. You can prepare the stick vegetables and fry on the table outside. Enjoy just-fried hot Tempura!! #summerchallenge1

When I asked the soba shop the trick to making their tempura so crispy, they told me that they add vinegar to the batter and don't use eggs. I experimented with the proportions and came up with this recipe.The batch of batter that you get from the amounts listed will be more than you need, so you can also fry up 1-2 more ingredients (such as shrimp). If you have a small amount to fry up, reduce the proportions accordingly. Recipe by Ri-karu

I packed this in my mayonnaise-tamagoyaki loving husband's bento.*It might be difficult to roll up after adding in the mayonnaise as it tend to become slippery. Take care when first rolling it up.*The recipe calls for Kewpie-brand half calorie mayonnaise. The oil from regular mayonnaise might melt and leak out. For 2 people. Recipe by Koutarochan

Thank you for all the feedback! This is an easy, time-saving, and simplified tonkatsu recipe using mayonnaise instead of eggs and flour.The origin of this recipeI wanted to eat tonkatsu, but the process of coating with flour, beaten eggs, and breadcrumbs was too messy.In such cases, use mayonnaise, which is always available in every household, to make crispy and delicious tonkatsu quickly and effortlessly!