- Serves: 2
- Calories: 387 kcal
- Total Time: 30 m
- Prep: 10 m
- Cook: 20 m
- Japanese: Asuparagasu no tempura
- 90 g asparagus
- salad oil for deep-frying
- a little flour
- 1 egg
- 40 ml cold water
- 20 g flour
or salt (optional)
Cut off the roots of the asparagus 3 cm. from the end and cut into 5 cm. long pieces.
To make the coating, mix the egg and cold water in a bowl. Add the flour and toss.
Dust the asparagus lightly with a little flour before applying the coating (see Step 4).
With chopsticks, dip the asparagus pieces into the coating and twirl them around to coat them. Fill a wok over half full with salad oil.
Heat the oil to 170°C and deep-fry 3 to 5 asparagus pieces a few minutes until golden brown. Remove and drain on a rack. Cook the remaining asparagus in the same manner.
When serving, you can use either dipping sauce or salt. To make the dipping sauce, mix the bonito soup stock, soy sauce and sugar together in a pan and bring to a boil. Pour into two small bowls. Dip the asparagus pieces into the dipping sauce.
Or, if you prefer salt, pour a suitable amount onto a small plate and dip the asparagus pieces into the salt.
Deep-fryied asparagus is very soft and light. Either dipping sauce or salt is delicious with it.
Japanese foods recipes
Int'l. recipes with a Japanese twist