Toriten

Cut the Chicken thigh into bite-sized pieces, approximately 3-4 cm each.

In a bowl, combine the Soy sauce (koikuchi), Sake, freshly grated Ginger, and freshly grated Garlic. Add the Chicken thigh pieces and marinate for 20 minutes at room temperature.

In a separate bowl, whisk the Egg with the Cold water. Gradually add the Tempura flour and mix lightly with chopsticks until just combined. Do not overmix; a few lumps are desirable for a crispy tempura batter.