Tempura of Several Autumn Harvest (Aki no TEMPURA)
1 sweet potato (satsuma-imo)
8 pasania mushrooms (shiitake)
1/2 burdock root (gobou)
1 Japanese persmmon (kaki)
8 chrysanthemum leaves (kiku no ha)			kaki	ginnan,peeled
100g lotus root (renkon)
12 ginkgo nuts, peeled (ginnan)
1 lily bulb (yurine)
1 sack beech mushroom (shimeji)
canola oil (sarada-abura)			yurine	shimeji
	300g wheat flour (komugi-ko)
	50g potato starch (katakuri-ko)
	salt (shio)
	3 eggs (tamago)
	ice (koori)
1. Keep wheat and potato starch cool in refregerator beforehand. 2. Wash the sweet potato and cut into 5mm thick. Then, soak in water and drain. 3. Wash the pasania mushroom and cut stem away. 4. Wash burdock root with back of a knife and cut into thin strips. Soak in binegared water. 5. Peel the Japanese persimmon and cut into 8 pieces. 6. Wash the chrysanthemum leaves and drain. 7. Wash the lotus root, peel and cut into 5mm thick. Sork in vinegared water. 8. Wash the lily bulb, and dismantle in small pieces. 9. Cut away stem of beech mushroom, wash and drain. 10. Beat the eggs in a mixing bowl and add ice and chilled water to be 3/4 cup. Add wheat flour and potato starch, and stir briefly. 11. Heat oil up to be 160 or 170ﾟC. Coat each materials in dough and deep-fry. When fried, take materials out and place on a drainning tray.