Assorted Vegetable Tempura (Five Kinds)

Name: Assorted Vegetable Tempura (Five Kinds)
Yield: Serves 1 serving
Ingredients: 3 slices lotus root; 1 stalk asparagus; 5 pieces okra; 3 slices bell pepper (any color); 2 slices kabocha squash; 2 tablespoons all-purpose flour (about 16 grams); Black pepper, to taste; Soy sauce, to taste; as needed Water,; as needed Vegetable oil,

Yomuin @cook_40268955

Vegetable tempura with a variety of vegetables: bell pepper, kabocha squash, lotus root, okra, asparagus, onion, eggplant, and chikuwa (fish cake stick).
Background of this recipe:
You can also try using onion, eggplant, or chikuwa.
Please excuse any awkward Japanese in the original.

Yomuin @cook_40268955

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Ingredients

Serves 1 serving

3 sliceslotus root
1 stalkasparagus
5 piecesokra
3 slicesbell pepper (any color)
2 sliceskabocha squash
2 tablespoonsall-purpose flour (about 16 grams)
Black pepper, to taste
Soy sauce, to taste
as neededWater,
as neededVegetable oil,

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Steps

1

Mix the flour, black pepper, soy sauce, and water together.
2

Cut your favorite vegetables into bite-sized pieces. (I microwaved the kabocha squash and lotus root for 1 minute. Poke holes in the okra with a fork.)
3

Dip the vegetables into the batter from step 1. Heat the vegetable oil, then fry the battered vegetables until golden.
4

Drain the oil and arrange the tempura on a plate. Enjoy while hot. (Since the batter contains pepper and soy sauce, you don't need any extra seasoning.)