Slice the sweet potato into rounds 5mm thickness.shred the carrots and the onion.
Pat all the tempra ingredients dry with kitchen papers.place on a plate and keep it in the fridge prior to cooking.Chilled ingredients are important to help form crispy tempra batter.
Now grab a heavy bottom pan and fill it approx 2/3 with oil before heating to 180 ℃.or use the deep fryer.
Mix the plain flour with cold spring water to make the batter.
Dust the ingredients with a little flour. then dip into the batter. covering completely.
Placed the battered ingredients into the pan and cook for few minutes or the batter turns golden.
Remove from the pan and place on a wire rack.
While cooking, combine dashi stock ingredients in a small pan and bring it to boil.then simmer until sugar is dissolved.
Now enjoy your tempra.You can serve with rice or udon noodles.