Tempura

Tempura sounds very difficult to make, probably, but actually if you know the temperature of oil and how to fry, it is not so difficult.

This is Renkon(Lotus roots), Carrots, Thin Asparagus and prawns.  You make a light batter with normal flour and cold water.  Just dip vegetables and prawns and sliding into the oil.  The oil should be around 180 degrees Celsius.

You can eat with tempura sauce to dip in.  I like to sprinkle a very good salt such as Guerande salt.