Steps

1. Cut the pumpkin and sweet potato into thin slices, 4-5mm in width. Crush the nori into very small pieces.
2. Beat the egg in a bowl. Add the flour and water, and mix well.
3. Transfer half the batter to another bowl, and mix with the nori. Mix the remaining batter with the ao-nori.
4. Heat the oil in a deep pan to 180C.
5. Dip the vegetables into either type of batter and deep-fry until they float on the surface of the oil. Place them on kitchen paper to remove any excess oil.
6. Put the ingredients for the sauce in a pan and bring to the boil. Place the tempura on a plate and serve with a bowl of the dipping sauce.