Instructions: Shell shrimp. Cut open along the back, and devein. Wash oysters in salted water and pat dry. Cut fish fillets into 1/4 inch slices.

Wrap tofu in a cloth and top with a chopping board; let stand to drain, 30 minutes. Cut into 1/2 inch thickness. Cut pumpkin into thin slices.

In a bowl, mix batter ingredients. Lightly dust seafood and vegetables with flour. Shake off excess flour. Heat oil in a skillet. Dip ingredients into batter and place in skillet. Cook both sides.

When cooking, press out water using fork. Arrange on serving plate and serve with vinegared soy sauce.

Moriyama

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