Step 1

Prepare the prawn and vegetables and set aside. *2

Step 2

Place the flour and add icey cold water and mayonnaise. Combine them together briefly (don't over-mix or it will be too gooey).

Step 3

Set aside in fridge until all ingredients and oil is ready.

Step 4

Fill a deep pan or deep-fryer with vegetable oil and heat until 180c.

Step 5

Add each ingredient (prawn & vegetable) to the batter individually to coat them and put them into the oil.

Step 6

When the prawn and vegetable is cooked, if you lift them up out of cooking oil with a pair of chopsticks you can feel tiny vibration.

Step 7

When the ingredients are cooked, place them onto a plate lined with a paper towel to absorb the excess oil.

Step 8

Continue to coat and fry each ingredient until all done.

Step 9

Add the mirin to a small sauce pan and boil on high heat for about 1 minute (this will allow all the alcohol to evaporate).

Step 10

Add the water, soy sauce, and dashi powder and bring to a boil.

Step 11

Place the sauce in a bowl and allow it to cool down then serve with the Tempura.

Step 12

Pour about 1/4 cup of Tentsuyu in a small bowl with about 1 tbsp of grated daikon to serve with Tempura. *3