サクサク天ぷら 
Crispy Tempura
By simply replacing the egg in the batter with mayonnaise, you can make tempura that is usually difficult to fry perfectly, without the batter becoming sticky, resulting in a light and crispy texture.
The origin of this recipe
This is a secret recipe for making crispy tempura using Kewpie mayonnaise. The emulsified oil in the mayonnaise disperses in the batter, making the moisture in the batter evaporate more easily, so you can achieve a crispy finish just by frying as usual.
Crispy Tempura
By simply replacing the egg in the batter with mayonnaise, you can make tempura that is usually difficult to fry perfectly, without the batter becoming sticky, resulting in a light and crispy texture.
The origin of this recipe
This is a secret recipe for making crispy tempura using Kewpie mayonnaise. The emulsified oil in the mayonnaise disperses in the batter, making the moisture in the batter evaporate more easily, so you can achieve a crispy finish just by frying as usual.
Cooking Instructions
- 1
We will use 'Kewpie Mayonnaise' this time.
- 2
Peel the shrimp, leaving the tails, and remove the vein. Make 3-4 cuts on the belly side.
- 3
Bend each shrimp backward until you feel a pop to straighten it by cutting the muscle.
- 4
Cut the eggplant in half lengthwise, make 0.2 inch (5mm) cuts leaving about 0.8 inch (2cm) from the stem, soak in water, and drain.
- 5
Remove the seeds and pulp from the pumpkin, cut into 0.2 inch (5mm) slices. Remove the stems from the shiitake mushrooms and cut them in half.
- 6
Peel the lotus root, cut into 0.2 inch (5mm) slices, soak in vinegar water, and drain.
- 7
In a bowl, add mayonnaise and gradually add water, mixing well. Once mixed, add flour and mix until a little flour remains.
- 8
Coat the shrimp, eggplant, pumpkin, shiitake mushrooms, lotus root, and shiso leaves with the batter from step 7, and fry in vegetable oil.
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