1. Put the tempura-ko flour in a bowl, mix with a whisk to let it hold some air. This is a substitute process for sifting. Pour cold water into tempura-ko flour, mix well with a whisk.

2. Put tempura-ko flour and the ginger in a plastic bag with some air, close the open edge and shake to dust the ginger.

3. Put the floured ginger into the bowl and mix.

4. Pour deep-frying oil into a skillet up to 1.5cm depth, heat it to the medium temperature. Take 1Tbsp mixture from the bowl, flatten with chopsticks and toss into the oil to deep-fry. Repeat the process untill they fill the surface of the oil.

5. Keep on frying cautiously in high temperature oil and turn over when the base is lightly colored. Fry until the whole surface is crisp and golden

6. Take out from the skillet, drain and arrange on plate. Serve with some tentsuyu.

* The key is to use tempura-ko flour. Mix well with a whisk and make thin batter. The baking powder contained in tempura-ko flour produce some carbon dioxide and it helps the batter to be crispy when it is combined with oil. Perfect when the well-mixed batter is light enough that it barely sticks around the ginger. Shape them small and flat, fry thoroughly