Chop the onion in half, then into 1 cm thick slices.
In a bowl, prepare the ★ ingredients to make the batter. Mix in the onion and sakura shrimp.
Heat up some frying oil in a saucepan to 170℃.
To make larger fries, divide the batter into fourths and line them on a plate. Slide them into the pan to deep-fry. Kakiage Recipe ID: 621981
To make smaller tempura, pick up the shrimp and onions with chopstick and place them in the oil. When done, transfer onto a rack to drain off any excess oil.
Dish it up and serve with grated daikon radish and ginger. Enjoy with tempura dipping sauce.
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Story Behind this Recipe
My mother taught me this recipe.
Keep the maximum number of pieces in the pan at 4 (small). With this amount of ingredients, you can make 4 large-sized or 8-10 small tempura. If you have any leftover batter, you can use that to fry other vegetables or more onions to store in the freezer.