- 8 button onions
- Salt
- 8 large canned mushrooms
- 16 shrimps
- 1/4 pound [113 g] chicken meat
- 1/2 teaspoon [2.5 mL] ginger juice or ground ginger
- 2 teaspoons [10 mL] sake
- 2 green peppers
- 1/4 pound [113 g ] white fish
- 3/4 cup [190 mL] flour
- 1 egg
- 1/2 cup [125 mL] dashi
or
1/2 cup [125 mL] water
+
1/2 teaspoon [2.5 mL] monosodium glutamate
- 4 tablespoons [60 mL] soy sauce
- 4 tablespoons [60 mL] mirin or sherry
- 4 tablespoons [60 mL] grated daikon or horseradish
- Oil for frying
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- Cut both ends from onions and parboil in boiling salted water.
- Drain mushrooms well.
- Shell and devein shrimps.
- Cut chicken into 1-inch [2.5 cm] squares about 1/3-inch [8 mm] thick.
- Sprinkle with half of ginger juice or ground ginger and sake.
- Cut green peppers lengthwise.
- Remove stem and seeds and cut in pieces about same size as the chicken.
- Cut fish about the same size and sprinkle with remaining ginger juice or ground ginger.
- Arrange all on skewers.
- Make batter with flour, beaten egg, water and the soy sauce as for vegetable tempura.
- Have the oil heated on the table.
- Dip the skewers in the batter and then fry as for fondue.
- Dip in grated daikon and the dipping sauce before eating.
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