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Peel the lotus root, and cut into thin round pieces. Then soak in water for a while, and drain in a colander.
Cut off both ends of the green beans, and halve them.
Cut the 1 eggplant into thin slices.
Slice the 1/2 sweet potato thinly.
Stuff the holes of each "chikuwa" with okra, and halve them.
Stick toothpicks into the 1/2 onion. Then cut into slices.
Halve the 3 chicken breast tender, and wrap with the halved shiso leaves.
Beat 1 egg in a bowl. Then add the 3 cups wheat flour and about 250cc carbonated water. It's Tempura batter.
The first, dip the sliced sweet potatoes in the batter, and deep-fry.
Deep-fry 2~3 portions at a time. (It is best not to fry too many ingredients at once, because the temperature of the oil will drop.)
Deep-fry the sweet potatoes, until light golden color. Then remove from the oil, and drain on paper towels.