Mix all the ingredients together until smooth.

For fluffy tempura, just coat your ingredients with the batter and fry.

Serve with salt or ponzu sauce. The salt in the photo is sansho leaf salt. See Recipe ID:18970063 on cookpad.com.

For kushiage, coat with breadcrumbs after dipping in the batter, then fry.

Serve kushiage with Worcestershire sauce or ponzu sauce.

Here are some of the ingredients we used at our kushiage party: cod, small shrimp, fresh salmon, pork, Japanese yam, eggplant, onion, cheese, bell pepper, and kabocha squash.

Only skewer the onions, since they tend to fall apart. For everything else, let everyone help themselves. All you need to do is cut up the ingredients, so prep is easy!