Super Secret! Crispy Tempura Learned from an Izakaya

Name: Super Secret! Crispy Tempura Learned from an Izakaya
Yield: Serves 4 servings
Ingredients: 1 cup (about 110 grams) all-purpose flour; about 1/3 cup (80 ml) vegetable oil; 1/2 cup (120 ml) cold water; 1 large egg; Fillings of your choice

ぱぱぱ（あめすぴ） @cook_40168916

Thank you for making this one of the top 10 most searched recipes! I'm going to share an unbelievable secret technique. This will guarantee your tempura turns out extra crispy. No ice or anything like that needed.
About this recipe: I think enough time has passed, so I'm sharing this once closely-guarded tempura batter recipe.

ぱぱぱ（あめすぴ） @cook_40168916

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Ingredients

Serves 4 servings

1 cup(about 110 grams) all-purpose flour
about 1/3 cup (80 ml) vegetable oil
1/2 cup (120 ml)cold water
1large egg
Fillings of your choice

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Steps

1

Put 1 cup of flour in a bowl.
2

Gradually add the vegetable oil while stirring with chopsticks or a fork.
3

Mix until you get small clumps of flour and oil, like in the photo.
4

Add 1 egg and 1/2 cup (120 ml) cold water, then mix.
5

Mix well until the batter looks like the photo.
6

Add your choice of fillings to the batter. (The photo shows maitake mushrooms.)
7

Heat extra vegetable oil (not included in the ingredient list) for frying. (For vegetables, heat to 300–320°F (150–160°C); for mixed tempura, 340–355°F (170–180°C); for fish, 355°F (180°C) is recommended.)
8

Drain the oil well after frying, and you're done! (The photo shows cherry tomatoes, onion, okra, green bell pepper, and maitake mushrooms.)
9

Some people end up with a fritter-like result. If you try to fry too many pieces at once, the oil temperature drops and they won't fry properly.