Soybean Tempura

Mrs. Nami Shibuya – Kurtistown

• 2 c fresh soybeans, shelled
• ¼ c fresh fish, boneless
• 1 c gobo (burdock)
• 1/2 c carrot, shredded
• 1 T wheat germ
• 1 egg
• Salt and pepper to taste
• 2 – 3 T flour, to hold shape

Finely shred or chop gobo and let stand in water for about a day, changing water 2 or 3 times. Drain.

Crush soybeans finely in Japanese ridged bowl (suribachi), add fish and mash well. Add the rest of the ingredients, and mix well. Make into patties and fry in deep fat until done.

(Canned fish or fish cake, tempura, may be used in place of fresh fish). Other vegetables may be substituted.