Bite-Size Tempura Fries of Mixed Ingredients

	TSUJI COOKING Yayoi Miyamoto

Ingredients	Serves 1	Serves 4
burdock onion squid shiitake mushrooms (raw) green beans sudachi (citron)	10g 10g 10g 5g 5g 1/2	40g 40g 40g 20g 20g 2
Seasonings	Serves 1	Serves 4
egg yolk cold water weak flour oil	5g 15g 7g	20g(from 1 egg)） 85cc 60g（120cc)

１	Cut the burdock into shavings. Thinly slice the onion and mushrooms. Cut the surface of the squid in a checkered pattern, and slice the squid into thin strips. Cut the green beans on a slant into thin slices.
２	Combine the ingredients in a bowl, and sprinkle with 1 tablespoon of flour (taken from the amount designated in "Ingredients").
３	Combine the egg yolk and cold water in a bowl, stir in the remaining flour to make batter.
４	Combine 2and3, drop bite-size scoops in oil, and deep fry until crispy. Serve with sudachi cut in half.