Step 1

Measure out 150 ml cold water into a jug and place it in the fridge for 20-30 minutes. Place 100 ml soda water (or club soda) in the fridge too. (Preferably an unopened bottle.)

Step 2

Sift 30 g cornstarch and 150 g cake flour into a bowl. Mix them and place the bowl in the freezer for 20-30 minutes.

Step 3

While you wait for the water and flour to chill, prepare your tempura ingredients by washing, cutting, and drying them with kitchen paper to remove any excess moisture.

Step 4

Once 30 minutes have passed, start preheating your cooking oil to 180 °C (356 °F).

Step 5

Pour the chilled water and sparkling water into a bowl.

Step 6

Crack 1 egg into the bowl and whisk. (If bubbles or foam forms on top, scoop it out with a spoon.)

Step 7

Remove the chilled flour and starch mixture from the freezer. Add it to the egg mixture one third at a time, gently drawing crosses through with chopsticks to incorporate it. (Do not whisk or over mix, preventing gluten formation is key.)

Step 8

Add 3 ice cubes to the batter.

Step 9

Test your oil by adding a drop of batter, if it sizzles and floats you're ready to fry.Coat your ingredients in a thin layer of flour, brush off the excess and then dip them in the batter.

Step 10

Carefully place the battered ingredients straight into the oil and fry until crispy but before they turn golden. (I recommend frying one type of ingredient at a time to ensure even cooking.)

Step 11

Once cooked, place on a wire rack to allow the excess oil to drip off.

Step 12

Serve and enjoy!