Tempura |
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| 1 large prawn or black tiger (ebi) |  |
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| 60g cuttle fish or squid (ika) | |||
| 40g pumpkin (kabocha) | |||
| 40g potato (jagaimo) | |||
| 40g sweet potato (satsuma-imo) | shiitake | nasu | |
| 1 pasania mushroom (shiitake) |  |
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| 40g egg plant (nasu)< | |||
| 30g carrot (ninjin) | |||
| 30g green pepper or sweet pepper (shishitou) | |||
| 30g skiney bean (ingen-mame) | shishitou | ingen-mame | |
| <any non-washy vegetables are good> |  |
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| salad oil (sarada-abura) | |||
| 250g flour (komugi-ko) | |||
| 50g potato starch (katakuri-ko) | |||
| salt (shio) and pepper (koshou) | katakuri-ko | ||
| 3 eggs (tamago) | |||
| ice (koori) | |||
| radish (daikon) | |||
| bonito or kelp soup (dashi) | |||
| soy sauce (shouyu) | |||
| sake | |||
1. Keep wheat and potato starch cool in refregerator beforehand. 2. After boiling bonito or kelp soup with sake and soy sauce, keep cool. 3. Peel prawn (or black tiger) and cuttle fish (or squid), and cut cuttle fish (or squid) in 3cm thickness. Sprinkle salt and pepper over them. 4. Cut pumpkin and egg plant in 1cm thick pieces. Peel potato, sweet potato and carrot, and cut them 1cm thickness. 5. Wash pasania mushroom, green pepper (or sweet pepper) and kidney bean. 6. Mix flour, potato starch, eggs, salt, ice and some water. 7. Warm salad oil up to 180ﾟC. 8. Dip vegetables in mixed four and fry. Next, fry prawn (or black tiger) and cuttle fish (or squid) the same way. 9. Grate radish and serve as a condiment. |
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