1 squid
2 fish fillets
4-8 king prawns
4 shitake or open mushrooms
8 green chilies or okra
10 g. carrots
100 g. green beans
100 g. sweet potatoes or white potatoes
1-2 l. oil for frying
1 lemon
Flour
Mooli (long white radish)

BATTER:

1 c. flour
1 c. cold water

SOUP FOR TEMPURA:

1 c. water
1/4 c. soy sauce
1/4 c. Japanese Milin or dry wine
2 tbsp. Kezuri-gatsuo (grated dried skipjack)

To prepare batter: Combine flour and water in bowl and stir well.

To prepare soup: Combine ingredients in pan and boil for 1 to 2 minutes; strain.

To prepare foods: Remove legs and bone from squid. Rub off skin and cut into 3x6 cm. pieces. Cut fish fillets into 3 x 10 cm. pieces. Shell prawns leaving tails intact. Remove back veins. Cut carrots into matchstick-sized strips. Cut potatoes into 1 cm. thick slices.

To cook tempura: Heat oil in large saucepan (160-170 degrees C). Toss prawns, squid, and fish in flour and dip into batter, then deep fry. Then dip shitake, green chilies and potatoes into batter and deep fry. Dip 10-15 pieces carrot into batter and fry in one piece. Dip 4-5 green beans together into batter and fry in one piece. Serve hot with lemon and soup with grated mooli. Serves 4.