Japanese cuisine, Japanese food recipes.

First:

Rinse enoki in water, trim off the root, cut into 8-12 equal lengths.

Trim off stems of fresh shiitake, wipe off the dust and cut in half vertically.

Peel lotus, slice crosswise into rounds of 1cm(0.4 inch) thickness.

Rinse Oba (green perilla) in water and drain.

Second:
Dust enoki, shiitake, drained lotus, oba (green perilla) with flour lightly. Mix egg of and cold water, add flour and cornstarch, and mix until barely-combined.

Be careful not to mix the too much.

Coat ingredients with , fry in 170 degrees C<338 degrees Fahrenheit> frying oil until it get crispy. Drain oil and serve on a plate with mixed .

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