Ingredients: 8 prawns(shrimp), 4 slices sweet potato, 2 eggplant, 1 egg, 4 beefsteak plant (shiso), 4 shiitake mushrooms, 1 cup tempura flour, 1 cup ice-cold water, grated Japanese radish, ginger, and oil for deep-frying.
(A)1 cup soup stock, 1/4 cup each of soy sauce and mirin.

(1)Peel prawns remove veins, and cut off tail tips. Make slashes in 4 places on prawns undersides to prevent curling.
(2)Peel sweet potato and cut into 5mm round slices.
(3)Cut eggplant in half and make four or five cuts lengthwise with the tip of a knife.
(4)Cut tiny slash on top of beefsteak plant leaves.
(5)Mix egg and ice-cold water to make one cup. Mix in flour lightly.
(6)Dip prawn and vegetable slices into flour mixture, deep-fry prawns in oil at 180 degrees(celsium) and vegetables at 165 degrees. (Before putting the ingredients into oil, drop some flour first to see the oil attained the heat)
(7)Put (A)in pan to heat the tentsuyu(tempura sauce).
(8)Serve with grated Japanese radish and ginger as condiments.

Ingredients: 1/2 tofu (momen or hard-type), minced green onion, 1 tsp. grated Japanese radish mixed with powdered red pepper, 1 tsp. cornstarch, oil for deep-frying,
(A)1 tsp. each of mirin and soy sauce, 4 tbsp, dashi stock.

(1)Quarter tofu and drain well.
(2)Cover tofu with cornstarch and fry in oil at medium heat until golden brown.
(3)Place tofu on plate and top with boiling-hot(A)sauce. Garnish with green onion and grated radish with red pepper.

Ingredients: 6 potatoes, 150 grams sliced beef, 1 and 1/2 onions, 1 and 1/2 tbsp vegetable oil, 2 cups water, 8 tbsp each sugar and soy sauce.

(1)Peel potatoes, cut into six pieces, and immerse in water.
(2)Slice onions(hangetsu-giri)Cut beef into bite-size pieces.
(3)Heat vegetable oil in pan. Stir-fry beef. When beef is thoroughly brown, add onions and potatoes.
(4)Add 2 cups water and half the seasonings. Turn down heat when pot starts bubbling. Skim off foam. Add the remaining seasonings, depending on how much broth has boiled off.

Japanese Oden�@

Ingredients: 1 thick piece of fried bean curd, 2 fried fish cakes(satsuma-age), 2 white fish cakes(hanpen), 2 chikuwa (fish paste roll), 1 konnnyaku, 4 sardine dumplings(tsumire), 4 boiled eggs, 1/4 Japanese radish, 20cm kombu kelp
(A)2 tbsp mirin, 1 tbsp each of soysauce and salt.

(1)Wipe kombu and immerse in lukewarm water.
(2)Cut fried bean curd into four pieces. Halve sastuma-age, hanpen, and chikuwa and pour hot water over all of them.
(3)Cut radish in rounds 2cm thick. Quarter konnyaku and boil.
(4)Add (A)and ingredients in (2), (3), sardine dumplings, and boiled eggs to kelp stock.

Ingredients:350 grams burdock, a dash of powered shichimi pepper and white sesame seeds, 1 tbsp vegetable oil, a dash of vineger
(A)3 tbsp each of soy sauce, and suger, a dash of mirin.

(1)Peel burdock lightly, cut diagonally into slices 2mm thick strips. Soak in water with a dash of vinegar to prevent discoloring.
(2)Heat oil in pan and cook drained burdock. Cook and add seasonings in (A) a little at a time. When broth is gone, sprinkle with pepper and white sesame seeds.