Tempura batter mix*
Tempura dipping sauce*
Prawn: raw and large
Seafood: anything
Vegetables: pumpkin, carrot, sweet potato, eggplant, and more
* These ingredients may not be obvious in Western supermarkets, but will be in specialist stores. I have included recipes, following,  for these if you wish to make from first principles.

Prawn: Remove the head and the shell. Make little cuts on the inside of the curved prawn since they look nicer if their posture is straight.
Wash and drain all the vegetables completely. Cut the vegetables in about 1cm thick pieces. 
You can use whole washed mushrooms.
Mixtures: Cut various ingredients in small pieces and mix them together, eg. green onion, prawn and carots.
Mix Tempura flour with the amount of ice cold water as described . Do not mix it completely, but leave some small lumps in it.
Cover all the ingredients completely with the batter. 
Mix also the mixtures made of the small cut ingredients with batter, and try to deep fry it together. Don't let them fall apart in all the pieces.
Deep fry at 180 degrees celsius. Be careful, and do not use wet ingredients because the water will boil violently and may cause burns.
When the Tempura pieces are  golden, take them out, and drain excess oil onto paper towels.

Serving and eating:

Place the Tempura pieces on a plate, and prepare some bowls with Tempura dipping sauce.
For tendon (Tempura Donburi): Put the pieces in Tempura dipping sauce, remove them, and put them on top of cooked rice in a bowl. (One bowl per person)

*Tempura Batter mix.

•    1 egg
•    1 cup ice water
•    1 cup all purpose flour


Beat an egg in a bowl. Add ice water in the bowl. Be sure to use very cold water. Add sifted flour in the bowl and mix lightly. Be careful not to overmix the batter. 
Makes 4 servings

*Tempura Dipping Sauce Recipe

Tempura dipping sauce is called tentsuyu in Japanese. Serve this sauce with tempura.

•    1 cup dashi soup stock. (Clear stock made from bonito flakes. Recipe included in Nikujaga recipe)
•    1/4 cup mirin (Mirin is a primary ingredient made from sake. It has a low alcohol content 1 -14% and a high sugar           content typically 10 to 20%)
•    1/4 cup soy sauce
•    1/2 tbsp sugar


Put mirin in a pan and heat. Add soy sauce and dashi soup stock in the pan. Bring the sauce to a boil.