Tempura Batter and Sauce

Tempura Batter

5 cups ice water
1 egg
3 cups flour

Oil for frying.
Pumpkin skin or vegetables of your choice such as green beans, sliced carrots, peeled and sliced sweet potato, sliced zucchini, sliced onions or mushrooms.

Prepare (cut and slice) vegetables  and thoroughly dry with a paper towel.  Heat oil in a deep pot about 350 degrees. 
Beat egg, add in a mixing bowl, ice water and flour.  Do not over-mix the batter.  The batter should be slightly lumpy not smooth.
Sprinkle flour over the vegetables and shake off the excess.  Dip the your choice of vegetables in the batter and fry till golden brown.  Place on a plate with a paper towel to allow excess oil to drain.  Serve with tempura sauce.

Tempura Sauce

1 cup shoyu
½ cup mirin   
½ cup sake   
3 tablespoons hondashi

Bring to a simmer before serving.