Cherry Blossom Tree Tempura

Choose any ingredients you like. Pat them thoroughly dry before frying.

Score ingredients such as okra so they don't burst when fried.

Begin the prep work and cut each ingredient into its shape.

Shrimp peel easily if you start from the third segment of the shell. Peel off the shells.

Cut off the shrimp's rostrum and tail tip, and squeeze out the contents. Cut the tendons and straighten the flesh so it doesn't curl up in the oil.

Add ginger if desired and simmer over low heat to make the dipping sauce.

Beat the egg yolk with cold water, add the chilled flour, and mix lightly to make the batter.

Adjust the oil temperature. Use 170°C for firm ingredients and 180°C for soft ones.

Dust the ingredients with flour, dip them in the batter, and lower them into the oil.

Once the bubbling subsides, remove from the oil and let the residual heat cook them through.

Make the base for the cherry blossom. Microwave for 1 minute and mix in the black sesame paste.

Make batter tinted with red food coloring for the petals. Dip the nori in batter, bundle the bottom of the somen noodles to form the trunk, and finish by scattering petals of red batter.