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KOUHAKU-TEMPURA (Red and white tempura)
Two-colors combination of tuna and tai sashimi
[Serves 2]    153kcal per portion; 0.6g salt
 

50g tuna sashimi (sliced into 4)
50g Tai sashimi (sliced into 4)
4sheets cut yaki-nori
2Tbsps tempura-ko flour or 2tbsps flour and pinch of baking powder
2Tbsps chilled water
40g softened wakame seaweed (cut into 2cm lengths)
2 edible flowers
4Tbsps tentsutyu
deep-frying oil

1. Layer a slice of tuna and a tai, wrap it with cut yaki-nori.

2. Pour cold water into tempura-ko flour and mix with a whisk.

3. Dip the nori-wrapped sashimi into mixed flour, drain the excess batter and deep-fry in high temperature for about 30seconds. (leave the inside raw)

4. Cut the tempura, garnish with wakame seaweed and the edible flowers, serve with tenstuyu.