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Recipe for Tempura

From the kitchen of

Eddie Sakamoto

 Recipes for a Sparkling Holiday

Presented by Christensen & Rafferty Fine Jewelry






2 eggs

2 cup cold water

2 cup all purpose flour, sifted

6 extra large shrimp, 6 fresh shitake mushrooms, ½ sweet white onion, 1 sliced sweet potato, 6 broccoli florets, or any of your favorite veggie.


  1. Prepare Tempura Batter: Combine egg and iced water in a medium bowl; gradually add flour, whisking gently careful not to over mix. Batter will be lumpy.
  2. In small batches, lightly dredge pieces of seafood and vegetables in flour, dip in batter, (Leave mushroom caps plain, battering just stems.)
  3. Using tongs, fry battered food in hot oil until lightly golden. When cooked through, transfer to paper towel to drain. Allow oil to reheat between batches.
  4. If possible serve on traditional Japanese plates. Presentation is half the taste.

sakamoto christmas ring