Salt to taste
3 eggs
1 c. milk
1 onion
1 potato sm. cutting
2 green onion
Cabbage
1 carrot sm. cutting
Tuna

Add flour to pancake consistency. Drop by spoonful into hot oil, sauce vinegar sou sauce and broth.

TEMPURA:

1 sm. red or sweet potato, pared if desired
1 1/2 c. water
4 oz. Japanese pumpkin or winter squash or summer squash, pared if desired
1 med. yellow onion
3 oz. green beans
1 lg. carrot, pared
4 fresh med. black Chinese mushrooms
2 green onions
3 oz. frozen peas, thawed and drained
4 lg. shrimp, shelled and deveined, tails intact
1 squid body (mantle), cleaned and skinned
8 sm. shrimp, shelled and deveined, tails removed
4 smelt or sm. horse mackerel (about 2 oz.), tails intact

(Or 8 ounces white fleshed fish fillets about 1/4 inch thick).

DIPPING SAUCE:

1 c. dashi
4 tbsp. soy sauce
3 tbsp. mirin

Heat dashi, soy sauce, and mirin to boil in 1 quart saucepan over medium heat. Immediately reduce to keep warm.

6 tbsp. grated pared daikon, well drained
2 tsp. grated pared fresh ginger
1 med. lemon
1/2 to 1 c. all-purpose flour
6 c. vegetable oil

Place small mount of 1 1/2 tablespoons daikon in each of 4 bowls, top each mound with ginger. Cut lemon wedges reserve.

BATTER:

2 egg yolks
2 c. ice water
2 c. all-purpose flour

Cut potatoes crosswise into 1/4 inch thick pieces. Place in small bowl with 1 1/2 cups water, let stand 5 minutes. Drain well. Cut pumpkin into 1/4 thick pieces.

Cut yellow onion lengthwise in half, cut each crosswise into 1/4 slices. Place wooden pick horizontally through rings to prevent separating.

Cut beans into 2 inch lengths, carrots into 2 inch lengths, then cut lengthwise into 1/8 inch thick.

Remove and discard stems of mushrooms. Cut green onions into 1/2 length. Dry peas and all other vegetables with paper towel.

Makes 2-3 short cuts along inner curve of shrimp. Press shrimp slightly to straighten. Cut through both layers of squid crosswise at 1 inch intervals. For smelt cut underside of fish. Discard bones. Pat dry fish, squid and all shrimp.

Group ingredients in order as follows: potato, pumpkin, and yellow onion cooked first, followed by mushrooms. Place green beans in shallow dish in clusters of 4-5. Place carrots in dish in clusters 6-9. Place peas in small bowl. Combine green onion and small shrimp in small bowl. Fish, squid and large shrimp will be cooked last.

Place 1/2-1 cup flour in shallow bowl for dredging foods. Place triple layer of paper towel on wire rack for draining food. Use slotted spoon or tongs to remove pieces of batter from oil occasionally during cooking.

Heat oil in wok, deep fryer or deep heavy pot to 325 degrees. Prepare first batch of batter while oil is heating. Beat 1 egg yolk lightly in medium bowl. Add 1 cup ice water, beat lightly just to mix well. Add 1 cup flour all at once, stir briefly with fork or chopsticks just to combine. Batter will be lumpy do not over mix. Occasionally stir batter 1 or 2 to prevent separating.

YAKITORI:

1 tbsp. sugar
1/4 c. mirin
1/2 c. sake
1/2 c. soy sauce
12 oz. boned chicken
Cold water
16-20 metal or bamboo skewers
Seven spice powder
1 lemon wedge

Mix sugar, mirin, sake and soy sauce in 1 quart saucepan. Heat over medium heat to boiling. Reduce heat to medium low, simmer until volume is reduced to 1 cup, 10-15 minutes. Cut chicken into 1 inch squares.

If using bamboo skewers soak in water 10 minutes. Thread 5 pieces of food on each. If broiling, heat broiler. Place skewers on rack in broiler pan. Broil 10-13 cm from heat source just until browned.