Vegetable Tempura

2 onion, thinly sliced
2 large carrot, cut into matchsticks
2 sweet potato, cut into wedges
30 pods green beans
4 cups of wheat flour
4 cups of cold water
4 tbsp ajinomoto
pinch of salt
oil for frying

Wash all of the vegetables, dry them well and set them aside.
Cook the green beans and cut them in half lenghtwise.
In a large bowl, add the flour, ajinomoto, salt and water and whisk well until the mixture is smooth.
Add all of the vegetables to the bowl and stir. Make sure you coat them evenly with the mix.
In a large frying pan, heat the oil. Once the oil is very hot, drop spoonfuls of the mix and fry them until they are golden.
Let the pieces drain on absorbend paper and serve.