Authentic Japanese Tempura Batter

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1. 1Step 1: Measure out 150 ml cold water into a jug and place it in the fridge for 20-30 minutes. Place 100 ml carbonated water in the fridge too, preferably an unopened bottle.
2. 2Step 2: Sift 30 g cornstarch and 150 g unbleached cake flour into a bowl. Mix them and place the bowl in the freezer for 20-30 minutes.
3. 3Step 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.
4. 4Step 4: Once 30 minutes have passed, start preheating your cooking oil to 180 °C.
5. 5Step 5: Pour the chilled water and sparkling water into a bowl.
6. 6Step 6: Crack 1 egg into the bowl and whisk. If bubbles or foam forms on top, skim it off with a spoon.
7. 7Step 7: Take 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.
8. 8Step 8: Add 3 ice cubes to the batter.
9. 9Step 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.
10. 10Step 10: Carefully place the battered ingredients straight into the oil and fry until crispy but before they turn golden.
11. 11Step 11: Once crispy, light, and cooked through to the middle, transfer on a wire rack to drain the excess oil.
12. 12Step 12: Serve with tentsuyu or salt for dipping, and enjoy!