Steps

1. Rinse 1 head of broccoli and pat it thoroughly dry.
   🕒 00:36
2. Cut the broccoli florets apart. For larger florets, slice them off the stem with a knife. [This is the key!] Slicing from the stem allows for clean cuts without falling apart.
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3. Place the cut broccoli into a food bag.
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4. Add 1 tbsp of all-purpose flour to the bag, close the opening, and shake to coat the broccoli evenly. [This is the key!] Pre-coating with flour helps the batter adhere well to the broccoli.
   🕒 01:06
5. In a bowl, add 1 tbsp of mayonnaise and gradually add 6 tbsp of water, stirring until dissolved.
   🕒 01:16
6. To the dissolved mixture in the bowl, add 4 tbsp of all-purpose flour, 2 tbsp of Potato Starch, 2 tsp of Aonori (Dried Green Seaweed), and 1/4 tsp of salt and pepper. Mix well to create the batter. [This is the key!] Adding mayonnaise makes the batter crispy and delicious.
   🕒 01:31
7. Pour frying oil into a deep frying pan or pot and heat over medium-high heat to 160-170°C (320-340°F). [This is the key!] It's ready when small bubbles form immediately around a chopstick inserted into the oil.
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8. Dip the floured broccoli into the prepared batter, letting any excess batter drip off.
   🕒 02:08
9. Carefully place the broccoli into the hot oil and fry over medium to medium-high heat.
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10. Remove any tempura bits that float to the surface during frying, as they can dirty the oil.
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11. Once the batter starts to set, flip the broccoli and continue frying for another 2.5 to 3 minutes.
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12. When the coating is crispy, remove the broccoli from the oil and drain on paper towels.
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13. Fry the remaining broccoli in the same manner.
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14. Once drained, plate and serve. Enjoy!
    🕒 03:45
15. (Optional) Microwave the broccoli stems, then mix with the fried tempura bits, store-bought Mentsuyu (Noodle Soup Base), and bonito flakes to make a side dish.
    🕒 03:53