Crispy Tempura Batter Using Mayonnaise

Name: Crispy Tempura Batter Using Mayonnaise
Yield: Serves 4 servings
Ingredients: 3/4 cup all-purpose flour (100 grams); 2/3 cup cold water with ice (150 ml); 2 tablespoons mayonnaise; Sesame salt, to taste; 2 shiso leaves, finely chopped (optional)

MMa☆ @cook_40258121

This recipe uses mayonnaise instead of eggs for the batter. It creates a light, crispy texture. You can also use this batter for making kakiage (mixed vegetable tempura).
Recipe background:
I adapted this recipe based on ones I found online. My mother taught me to add a little sesame salt to the batter—she always did this when I was a child. The shiso leaves are optional.

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Ingredients

Serves 4 servings

3/4 cupall-purpose flour (100 grams)
2/3 cupcold water with ice (150 ml)
2 tablespoonsmayonnaise
Sesame salt, to taste
2shiso leaves, finely chopped (optional)

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Steps

1

Finely chop the shiso leaves.
2

Add the mayonnaise to a bowl.
3

Prepare cold water with an ice cube.
4

Gradually add the cold water to the mayonnaise, mixing well until combined.
5

Add the flour and gently mix until just combined—it's okay if some lumps remain.
6

Add the chopped shiso leaves and sesame salt.
7

Lightly mix everything together to finish the tempura batter.
8

Coat your favorite ingredients with the batter and deep-fry in oil. (This time, I made tempura with kabocha squash, sweet potato, eggplant, and shiso leaves.)
9

Thank you to everyone who tried this recipe or found it through a search. I appreciate it.