* 8 prawns(shrimp)
* 4 slices sweet potato
* 2 eggplant
* 1 egg
* 4 beefsteak plant (shiso)
* 4 shiitake mushrooms
* 1 cup tempura flour
* 1 cup ice-cold water
* grated Japanese radish
* oil for deep-frying
* 1 cup soup stock***
* 1/4 cup each of soy sauce and mirin.
(1)Peel prawns remove veins, and cut off tail tips.
Make slashes in 4 places on prawns undersides to prevent curling.
(2)Peel sweet potato and cut into 5mm round slices.
(3)Cut eggplant in half and make four or five cuts lengthwise with the tip of a knife.
(4)Cut tiny slash on top of beefsteak plant leaves.
(5)Mix egg and ice-cold water to make one cup. Mix in flour lightly.
(6)Dip prawn and vegetable slices into flour mixture, deep-fry prawns in oil at 180 degrees(celsium) and vegetables at 165 degrees.
(Before putting the ingredients into oil, drop some flour first to see the oil attained the heat)
(7)Put *** in pan to heat the tentsuyu (tempura sauce).
(8)Serve with grated Japanese radish and ginger as condiments.