Simply mix tempura with water to create crispy tempura that stays crispy even after cooling.
White rice flour (produced in Kyushu), brown rice flour (produced in Kyushu), corn flour, modified starch, swelling agent, thickener (modified starch), emulsifier
STORE IN A COOL, DRY PLACE
Add 250ml water and 170g tempura powder to a bowl and stir with a frother until evenly mixed. Heat the oil to 170-180°C. Take 30g of tempura powder, lightly pat it on the ingredients, then dip it into the batter in step 1, then fry it in oil until golden brown.