Tempura (Gluten-free)

Tempura usually uses wheat flour and there is no gluten-free tempura restaurants. Therefore, I need to cook myself with rice powder to make it gluten-free. Tempura is a cooking method that deep-fry seafoods, meat, and vegetables with crispy coatings. Shrimps, shiitake mushrooms, green peppers, carrots, eggplants, pumpkins, sweet potato, white fish, and edible wild greens (sansai) are common and good with tempura. Please serve with salt or sauce with grated white radish.

Ingredients
Rice powder　　100g
Egg　　　　　　1pc
Water　　　　　120~150㏄ (depend on thickness)

This time, I cooked carrots, shiitake mushrooms, shrimps, and bamboos.

How to cook
1. Cut carrots into thin sticks. Remove the stem of shiitake mushrooms. Remove shells and sand veins of shrimps and make slight cuts at the foot side. Slice bamboo. Cut eggplants and make slight cuts.
2. Mix rice powder, egg, and water in a bowl. Use thick coating for shrimps and fish. Use diluted coating for vegetables.
3. Coat vegetables and shrimps.
4. Deep-fry vegetables at 160C of oil and 180C for seafoods.
5. Serve with salt and sauce with grated white radish.