"Tenpura"

Hints are:	Make batter without stickiness and deep-fry the ingredients in each suitable temperature.
	Fish should be deep-fried in mid-degree and vegetables in low-degree.
	Tempura is coated with batter, so that you can enjoy tasting each ingredient as it is.

Ingredients (for 2 servings)

4 shrimps
4 sweet potatoes ( slice into 7mm thickness without peeling skin)
8 kidney beans
1/2 eggplant (cut in half lengthwise)

Batter (A):
1 egg yolk, 2 tablespoons Japanese sake (alcohol), cold water)
--- Total 1/2 cup
1/2 cup flour

Tempura dipping sauce:

3g dried katsuobushi
1&1/3 tablespoons soy sauce
1&1/3 tablespoons mirin
2/3 cup water

Grated radish as desired
Flour suitable
Oil suitable

Preparation
Shrimps	Remove vein and shell from body, but not the tail. Cut the tail in cross line and scrape out the water with knife.
Eggplants	Cut in half lengthwise. Remove one end and slice lengthwise. Spread in fan shape.
Kidney beans	Put 4 in row and skewer on two toothpicks, then cut into halves.

Making batter

1. Put (A) in a bowl cooled with ice-cubes and water.

2. Sift flour by a colander or sieve.

3. Mix them roughly avoiding stickiness. Lumps may left.

Deep-frying
1.	Hold a shrimp tail and sprinkle flour lightly on both sides and dip it in batter. Deep-fry it in the oil 170°C. (Mid-degree)
2.	Heat oil to 160°C. (Low-degree) Dip each eggplant half in batter and deep-fry from skin side. Sprinkle the flour wholly on kidney beans and sweet potatoes and deep-fry them just as same as eggplants.
3.	After deep-fried, rest them in tray one by one. It's easier to remove extra oil.

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