Mix 1,300g mayonnaise, 50g ponzu, 40g soy sauce. Cut 2 large bulbs of truffles and a ½ clove of garlic (fresh) and stir in as well. Mix in 2 generous shots of truffle oil. Prepare tempura dough: 150g flour, 1 teaspoon baking powder, 240ml cold water, 1 egg, crushed ice, 2 pinches of salt. Heat up 500ml of oil.