4 shitakes mushrooms
1 sweet potato
1 potato
1/4 winter squash
8 string green beans
2 green peppers (asparagus and carrots also work well)

TEMPURA BATTER:

1 egg
1 1/4 c. iced water
1 2/3 c. all-purpose flour
Oil for deep frying

TEMPURA DIPPING SAUCE:

1 3/4 c. dashi stock (fish bouillon)
1/3 c. soy sauce
1/3 c. mirin
Sugar (1 to 3 tbsp.) to taste

1. Cut shitakes mushrooms into halves. Slice sweet potato into thin rounds, squash into quarter rounds, green beans into halves, green peppers into strips.

2. In chilled bowl, mix egg and iced water. Add flour to egg mixture. Fold loosely to keep batter lumpy.

3. Heat oil in wok or deep fryer to 340 degrees. Pat dry all ingredients with paper towel. Dip vegetables in batter. Deep fry until golden. Drain vegetables briefly on paper towel covered tray.

4. Serve with dipping sauce and rice.