The batter comprises of Japanese tempura flour and fish seasoning, then deep-fried in soybean and sesame oil.

I noted that the batter was crisper and lighter than before, and learnt that the recipe has been further fine-tuned recently.

The eggy chilli crab sauce is then poured over for a luscious finish. As a little suggestion, I thought that a spicier tentsuyu sauce would have made this more shiok.

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