• Gather all the ingredients.
• For kabocha, remove the seeds and scoop out pumpkin guts. Cut into long strips. Please be careful when you cut kabocha because it is extremely hard.
  
• For potato, wash well to get rid of soil, and cut into half-moon slices. After you cut the potatoes, soak them in water for at least 10 minutes.
  
• For eggplant, cut into long quarters. If you use large egg plant, cut 6-8 pieces.
  
• For shiitake mushroom, cut and remove the stem and then cut in half.
  
• For shrimp, leave the shrimp tail and remove the shell and sand vein. Score 2-3 lines around stomach.
  

For batter

• In a medium bowl, add egg, salt, and cold water (ice in). Mix well.
  
• Add cake flour in the bowl and mix lightly and roughly. The mixture is good if you see lumps.
  

For making tempura

• Before even starting, wipe off any water from all the ingredients with paper towel in order to make crispy tempura.
• Add vegetable oil in a small-medium pot or deep pan and turn the heat to medium.
• kabocha - When the oil hits around 320f° (160c°), add kabocha into the batter bowl first, then put it in the pot. Deep fry for 4 minutes, and then take out. *1
  
• potato - Next, at 320f° (160c°), add sweet potato into the batter bowl first, then put it in the pot. Deep fry for 3 minutes, and then take out.
  
• eggplant - Next, when oil hit is around 330f° (170c°), put eggplant in the batter bowl first, then put in the pot. Deep fry for 1 minute.
  
• mushrooms - Then, at the same temperature, put shiitake mushrooms in the batter bowl first, then put in the pot. Deep fry for 3 minutes.
  
• shrimp - Finally, when the oil hits 375f° (190c°), put shrimp in the batter bowl first, then put in the pot. Deep fry for 1 minute.
  
• Let's serve! You can eat with rice, soba or by itself! If you remember the technique in the recipe, you can make crispy tempura from now on!