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	Sweet Potato Tempura
	Ingredients 1 1/3 cup Ice Water 1 cup Water 1 tbsp Dashi Kombu, by Riken 3 tbsp Mirin Cooking Sake, by Kikkoman 1 dash Five Spice Powder 1 1/2 tbsp Brown Sugar 1 box Tempura Batter Mix, by Hime 4-5 Sweet Potatoes - medium sized 1 Vegetable Oil - for frying

	Directions Pour vegetable oil in large pot, pan, or wok, at least 2 inches deep. Heat to 350 degrees F. Cut sweet potatoes in to wedges, disks, or French fry shapes. Parboil for 3-5 min, just enough to start the cooking process; pat dry with paper towel. Pour 1 1/3 cups ice water into large mixing bowl. Sprinkle entire tempura mix over water. With wire whisk or chopsticks, stir mix only until mix is moistened and large lumps disappear. Batter should be very lumpy. Drop in one ice cube, do not stir batter after mixing. Dip sweet potatoes into batter one at a time and gently slide into hot oil. Fry until light golden brown. Remove from oil; drain briefly on paper towel, keep warm. Skim pieces of cooked batter from oil. Repeat with remaining potatoes. Tempura is best served soon after cooking. Server with sweet tempura dipping sauce or an American traditional candied yam sauce. Tempura Sauce Sauce: Combine 1 cup water, dashi powder, mirin, and brown sugar in a small sauce pan. Mix until everything dissolves, let cool. American Yam Sauce: Melt 2 cups marshmallows, 1/2 cup maple syrup, 1/2 cup butter, 1 tsp cinnamon, and half cup brown sugar in a large pot on stove, let cool, server warm.

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