Tempura Three-Piece Assortment

Sift the cake flour thoroughly so it doesn't develop stickiness. When making the tempura batter, chilling the bowl beforehand gives a crisp fry.

Make egg water at a ratio of one whole egg to 3 gō of ice water, then loosely mix in the cake flour to make the tempura batter.

Quickly deep-fry the prepped saimaki-grade prawn, icefish wrapped in shiso leaf together with finely julienned yuzu peel, and the seasonal wild mountain vegetable angelica-tree shoots, in sesame oil heated to 180-190°C. The sesame oil is a blend of two kinds: cold-pressed and roasted.

Tenmasa