Deep-fried Heavenly Tempura Sushi

Strangely enough, the idea of this dish was suggested to the Japanese by Europeans. Four centuries ago, the Portuguese brought their traditional culinary recipe of fish in batter to the Japanese, and the Japanese combined it with their wonderful sushi and called the new food "heavenly food". And indeed, the taste of heavenly sushi "Tempura" is simply excellent. I got acquainted with this dish on the pages of a historical magazine, decided to test it in practice and I really liked it, as I think all lovers of Japanese cuisine will like it. First I make a batter: mix the water with the egg and gradually pour it into the sifted flour. The finished batter resembles sour cream in consistency. Then I proceed to the sauce: mix grated ginger and radish with soy sauce, sake and grated lemon pulp. I pour the batter and sauce into separate bowls. According to the Japanese tradition, everyone dips their skewer with the ingredients of the base strung together into the batter, dips it into the quietly bubbling oil, and then into the sauce. But for this you need a Japanese table-stove. Therefore, you have to cook Tempura in a deep fryer and serve it ready. This is the dish that you need to eat immediately after cooking. Rather, it is prepared during meals, so there can be no question of any "serving on the table". All the guests participate in the preparation of the "heavenly feast" and everyone has fun. Sushi "Tempura" is an excellent entertainment for a non-alcoholic company gathered on a Sunday evening. Remember that the proportions here are very conditional, and the sauce can be replaced with lemon juice and grated radish.