■ Shrimp … 8
■Squid...1
■ Lotus root…80g
■Sweet potato…1/2 piece
■ Eggplant ... 1 piece
■ Shishito pepper ... 4 sticks

Shiitake mushrooms ... 4 pieces

■ Shiso... 4 pieces

■ Tempura flour…200g

■ Bonito Soup Stock with Flying Fish (contents) … 1 bag(s)

■Water…60mL

■ Frying oil…appropriate amount

① Remove the shell and vein from the shrimp, make a slit in the belly, stretch out the shrimp, cut off the tip of the tail and squeeze out the water.

②Make grid cuts in the squid 5mm wide and cut into 5cm square pieces.

③ Cut the lotus root and sweet potato into round slices 1cm wide.

④ Cut the eggplant vertically and horizontally so that it is divided into 4 equal parts, and then cut into wide ends. (Leave about 1cm from the edge and make a 2mm-wide incision vertically. Press down from above to form a fan shape.)

⑤ Poke a hole in the shishito pepper with a toothpick to prevent it from exploding.

⑥Remove the stones from the shiitake mushrooms.

⑦ Wash the shiso and wipe off the water.

⑧Mix the contents of Bonito Soup Stock with Flying Fish with tempura flour and dissolve with water.

⑨ Heat the oil in a pan and fry the vegetables in the batter of ⑧.