8 oz. flour
8 nori seaweeds
1 sweet potato
1 bundle Somen
4 umeboshi without seeds
40-50 oz. vegetable oil
8 green shiso leaves
1 Japanese eggplant
10 oz. Natto

TENTSUYU (Dipping Sauce) :
2/3 c. water
2 tbsp. mirin
2 tbsp. soy sauce
2 tbsp. sugar

Combine all ingredients in a saucepan and boil. Serve warm with Tempura.

Peel sweet potato and slice about 1/4 inch thick. Cut Japanese eggplant 1/2 inch thick lengthwise. Cut Somen 3-4 inch long and bundle about 10 pieces with 1/2 inch size Nori seaweed.

Heat oil to 340-350 degrees. Mix flour with 8 ounce ice cold water. The batter should be lumpy. Put sweet potato into batter mix, twirling to coat evenly. Fry about 30-40 seconds until turn to light gold. Remove from oil and let drain on paper towels.

Put Japanese eggplant into batter mix and fry about 30 seconds. Put green shiso leaves backside batter mix and fry about 3-5 seconds. Fry Nori seaweed same as shiso leaves. Fry somen about 5 seconds. Put more flour into batter mix and put 2 ounce Natto into batter mix, twirling to coat evenly. Fry about 20-30 seconds. Put umeboshi into batter mix and fry same as Natto. Makes 4 servings.