Steps

1. Prepare 50g cake flour in a bowl.
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2. Add oil to taste to the cake flour and mix thoroughly until it becomes a thick paste. 【This is the key!】By coating the flour with oil, you suppress gluten formation, resulting in a crispy batter even when cold.
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3. Add 90ml water to the flour and oil mixture. Mix until smooth. 【Note】If using an egg, reduce the water by 50ml.
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4. Your foolproof tempura batter is now ready.
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5. Prepare shiso leaves, fish sausage, and eringi mushrooms, and cut them into bite-sized pieces.
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6. Add plenty of frying oil to taste to a tempura pot or deep pot and heat to about 170℃ (338℉). 【This is the key!】Using more oil will result in cleaner frying.
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7. Add the eringi mushrooms coated in batter to the heated frying oil. Drip the batter little by little to create a flower-like appearance while frying.
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8. Fry the vegetables quickly at high heat.
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9. Place the fried tempura on a wire rack or in a fish grill to drain the oil thoroughly. 【This is the key!】Thoroughly draining the oil will maintain its crispiness over time and prevent sogginess.
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10. Remove any fried bits from the oil as they appear.
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11. Next, fry the shiso leaves coated in batter on the back side.
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12. Once the batter is fried, it will cook through with residual heat, so remove it from the oil.
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13. Finally, fry the fish sausage coated in batter.
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14. Drain the fried tempura and arrange it on a plate.
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15. Dip the freshly fried tempura in salt to taste or a mixture of mentsuyu and white dashi in a 1:1 ratio.
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