Help with Tonkatsu recipe

Hey guys!

I'm coming to you with a request, I visited Japan and had some amazing tonkatsu while I was there, and I was really wondering how to replicate the batter, or at least come close to it. The batter was airy, crunchy, and like nothing I ever had before, it had strands that looked almost like hair, exactly like the first example in
this video. (I'm not sure if this falls under the "no videos" rule, please, let me know)

Any advice is really appreciated, gonna try crossposting this in a few other cooking subreddits as well, if you have any suggestions regarding to that, please let me know.

Cheers!

submitted by /u/Sleippnir
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