Fishcake Tempura

Yields: 18-24 tempura

• 3/4 c. flour
• 1/2 tsp. salt
• 2 tsp. sugar
• 1/4 tsp. Ajinomoto
• 1/4 c. water
• 1 egg
• 1/2 c. fishcake (kamaboko), minced
• 1/4 c. green onion, minced
• Oil for frying