Ogo Tempura

• 1 lb. ogo
• 1 cup flour
• ½ tsp. sugar
• ½ tsp. salt
• 1 tsp. shoyu
• 1 egg
• ¼ cup milk
• monosodium glutamate

Wash ogo, pour hot water over it, drain after 5 minutes. Pour cold water over it, squeeze out all the water. Mix flour, sugar, salt, shoyu, eggs, monosodium glutamate, and milk. When the batter is mixed, put ogo a little at a time, fry in deep fat. Try not to put too much batter on the ogo when frying. Serve hot.