Tempura Batter

• 150 g sifted plain flour
• 2 tablespoons cornflour
• 1 teaspoo

Combine the flour, cornflour, salt, pepper and wasabi in a bowl. When ready to cook, add the egg yolk to the flour mix, pour in the cold soda water and mix roughly using a chopstick. This batter should not be smooth - a lumpy appearance is what you are looking for - and it must be used within an hour.