tempura tonight

...was not bad, but still needs some work. batter is a cinch: an egg, a cup of ice water (very important to keep it cold -- the colder it is, the less grease the food absorbs), and a cup of flour. next time, need to buy bigger shrimp and have them butterflied. and use more oil -- i shy away from deep fat frying, but it's really the only way to do this dish properly. still, not a bad first effort (if i do say so myself). also, need to make onion rings rather than big slices. but the veg (besides yellow onion, green pepper, yellow squash, shiitake mushrooms and broccoli) were pert damn fine, and the shrimp wasn't too shabby either. altho nowhere near the magnificent splendor of my moms'. or the tempura udon at tokyo cafe.