Yusho: Tempura Of Pumpkin, Swiss Chard, And Shiso

Surprise everyone at your table with this untraditional side — a Japanese restaurant favorite.

Ingredients:
10 slices pumpkin
3 leaves swiss chard, stems removed
10 shishitos, sliced in half lengthwise
4 Shiso
2 cups Tempura mix
Sparkling water, to consistency or directions on package
Salt, to taste
Granulated honey, to taste
Togarashi, to taste
½ cup ponzu, your favorite brand or homemade
1/4 cup daikon, grated on a microplaine

Steps:
1. Mix the ponzu and daikon until incorporated.
2. After all the vegetables are cut up and your fryer oil is heated to 350 degrees, mix the tempura batter. It is best to mix the tempura batter last as it creates the best product.
3. Coat all your vegetables with batter and fry until golden in color.
4. Remove from the oil and season with salt, togarashi, and honey powder.
5. Serve over newspaper with a side dish of ponzu dipping sauce.
6. Enjoy immediately as the longer it sits the more likely it will be that your tempura will get soggy. You can change the vegetables to anything you desire or to whatever may be in season.

Yusho, 2853 North Kedzie Avenue (between Diversey Parkway and George Street); 773- 904-8558.

Photo: Courtesy of Yusho