Mixed Vegetable and Seafood Tempura | Kikkoman Corporation

De-string the snow peas, and then chop-up diagonally. Peel the kabocha squash, and then julienne into thick strip. Slice the squid into thin rectangular strips. Mix together the egg and water from (A), then quickly mix in the flour to prepare the batter. Mix together (B) and then bring to a quick boil to make the tentsuyu. Place a small amount (a small handful) of (1) into a bowl and sprinkle lightly with a dash of flour (extra). To this add the batter from (2) a little at a time, quickly combine together and place into oil heated to medium to deep-fry. Once slowly deep-fried to crispiness, remove from the oil, place on a plate and serve with the tentsuyu.* When using in lunchboxes, quickly boil in tentsuyu to fully flavor and place into the lunchbox once completely cooled.