Japanese Tempura Recipe

Japanese deep fried dishes and Japanese appetizers.
Ingredients: 8 shrimp 4 shiitake mushrooms 1 eggplant 50g carrot 50g pumpkin 4 asparagus 100g oniond (A) tempura batt.er 1 egg chilled water (enough to equal 1 cup when combined with egg)(1) 100g flour (B) tempura sauce 1c broth stock 1/4c soy sauce 1/4c mirin
Directions: 1. Remove shrimp shells, leaving the tail and one segment from the tail on. If you pull the head off slowly, you can pull out most of the vein with it. For the shrimp you couldn't de-vein, a small skewer works well. While removing the shell and getting the shrimp ready for batt.ering, take special care to remove all excess water (as with the other ingredients). You may wipe the meat with a clean cloth or paper towel. Excess water pops in hot oil, splatt.ering all over the kitchen, becominga fire hazard.
2. Cut the stems off the shiitake and cut an x into the top of the caps. To do this, instead of slicing straight into the cap, tilt the knife and make beveled cuts (this is mostly for decoration). Cut the eggplant, pumpkin, and asparagus into bite size pieces. Julienne carrots (thin long strips), and cut onions thin. In a pot combine (B.) ingredients and lightly heat over fire just until it simmers.
3. Heat frying oil to about 180~190C (360~375F). Crack egg into a measuring cup, and add chilled water to this to fill a remaining 1c portion. Transfer cup to a bowl and mix as thoroughly. Sift in flour, stiring slowly thereafter with a wisk or bunch of chopsticks. Be careful not to mix it too rough or fast.
4. Take the shiitake in your hand and dip the backside only in batt.er. Fry. Fully dip the rest of the fry morsels and fry until golden. Dip the shrimp in a primary coat of plain flour (remember to have dried them off thoroughly), then dip them in batt.er and fry. Combine some of the (dry) carrots with the onions in a seperate bowl. Add about 2 tablespoon of flour and mix. Then pour in enough batt.er to coat them, stir them up and fry.
5. Reheat tempura sauce. Set the table: 1 small plate with lumps of grated daikon and grated ginger, a small bowl of hot dipping sauce, and chopsticks. Before dipping and eating tempura, mix daikon and ginger in with sauce. Salt and pepper are good alternatives to tempura sauce.
don Don DON! Everyone knows the beef bowl a.k.a. gyuniku-donburi, gyudon for short. When you see the suffix "~don" (丼) it means a bowl of rice is under whatever is written before it; donburi (written exactly the same:丼) is the full word for don). So if you didn't already know, can you guess what tendon might mean? Yep, that's tempura donburi, a bowl of rice usually topped with fresh tempura (and a little tempura tsuyu), but it is also just as good to make with your left over tempura. So now you've fried up all the ingredients and it's time to eat. But look at this mountain of tempura! You'll never be able to finish it all. No problem. Now you know exactly what to do, just make some rice for later, save some of that sauce, and you're all set.
Japanese Liquid Measures: 1 cup = 200ml = 6.76 fl oz 1 tablespoon = 15ml = 0.5 fl oz 1 teaspoon = 5ml = 0.16 fl oz