Warabi to ebi no kakiage / mixed tempura with bracken and shrimp

As with any ingredient in season, bracken makes great tempura. Here is a wonderful combination with shrimp.

2 kakiage + tentsuyu*: 
218 calories; 4.8 g protein; 17.4 g fat; 9.2 g carbohydrate; 8.2 g net carbs; 108 mg sodium (tentsuyu made with 50% reduced-sodium soy sauce; 184mg with regular soy sauce); 341 mg cholesterol; 1.0 g fiber
*When 1 tbsp is consumed.

Satsumaimo no tenpura, shungiku to gobo, ebi no kakiage / deep-fried Japanese sweet potato & mixed tempura with garland chrysanthemum, burdock root and prawns

The sweetness of satsumaimo sweet potato is striking, making it a good companion to the distinctive flavor of shungiku garland chrysanthemum and deep flavor of gobo burdock root. Prawns added to kakiage also have a sweet note, linking everything together. In the recipe below, tempura pieces are served over rice, a dish known as tendon.

For tendon with 150 g steamed rice, 1 satsumaimo tempura & 1 kakiage mixed tempura, and 2 1/2 tbsp tentsuyu dipping sauce per serving:
510 calories; 11.3 g protein; 12.8 g fat; 82.6 g carbohydrate; 80.8 g net carbs; 252mg sodium (tentsuyu made with 50% reduced-sodium soy sauce; 442 mg with regular soy sauce); 51 mg cholesterol; 1.8 g fiber

Hanaho to kobashira no kakiage / mixed tempura with perilla flower spikes and bay scallops

Shiso flower spikes are pretty and tasty! Paired with mildly sweet bay scallops for a delicious duo.

1/2 of recipe:
603 calories; 12.0 g protein; 50.4 g fat; 19.8 g carbohydrate; 18.9 g net carbs; 228 mg sodium (when using tentsuyu made with 50% reduced-sodium soy sauce; 375-411 mg with tentsuyu with regular soy sauce); 35 mg cholesterol; 0.9 g fiber