Tempura (Tempura: the delicious little fritter)

Name: Tempura
Ingredients: 250 g of sweet potato; 1 small beetroot and 12 cloves of garlic; 2 green peppers; 4 leaves of parsley; Oil for frying; 1 cup of water; 180 g of wheat flour; 1 egg; 1/2 teaspoon of monosodium glutamate; 4 tablespoons of soy sauce; 4 tablespoons of sake; 4 tablespoons of ginger

1
250 g of sweet potato
2
1 small beetroot and 12 cloves of garlic
3
2 green peppers
4
4 leaves of parsley
5
Oil for frying
6
1 cup of water
7
180 g of wheat flour
8
1 egg
9
1/2 teaspoon of monosodium glutamate
10
4 tablespoons of soy sauce
11
4 tablespoons of sake
12
4 tablespoons of ginger

Ingredients

1
250 g of sweet potato
2
1 small beetroot and 12 cloves of garlic
3
2 green peppers
4
4 leaves of parsley
5
Oil for frying
6
1 cup of water
7
180 g of wheat flour
8
1 egg
9
1/2 teaspoon of monosodium glutamate
10
4 tablespoons of soy sauce
11
4 tablespoons of sake
12
4 tablespoons of ginger

Directions

1
Peel the sweet potato and cut it into 1 cm thick slices, soak them in water for 10 minutes and then drain well
2
Scrape the beetroot, cut it in half and then cut it into thin strips lengthwise
3
Make several cuts lengthwise on each strip without separating the bottom part, so that it forms a fan shape
4
Clean the cloves of garlic and cut them in half
5
Cut the green peppers in half (lengthwise) and remove the core and seeds
6
Wash and dry the leaves of parsley
7
For the batter: Mix the flour with the beaten egg and 6 tablespoons of water
8
Add a little more water if the batter is too thick
9
Cover three-quarters of the leaves of parsley with the batter and fry for a few minutes in hot oil
10
Drain and fry all the vegetables in this way
11
Place the cup of water in a pan with soy sauce and sake
12
Serve with grated ginger and soy sauce.