Green Asparagus Tempura
Ingredients
- 500 gAsparagus verte (trimmed)
- 100 gWheat flour (sifted)
- 30 gCorn starch
- 1 pcEgg (cold)
- 150 mlMineral water (ice-cold)
- 750 mlPeanut oil (for frying)
- 100 mldashi stock
- 30 mlsoy sauce
- 30 mlmirin
- 50 gKorean radish (grated)
- 100 gUbe ice cream (as ice cubes)
Method
A lacy, pale, and brittle crust that cracks under the teeth to release the melting heart of the asparagus. The trapped steam preserves the vibrant green and natural crunch of the vegetable.
- 1
In a small saucepan, mix the dashi broth, soy sauce, and mirin. Bring to a simmer to combine flavors, then let cool. Finely grate the Korean radish to incorporate at serving time.
- 2
Wash the asparagus and snap off the fibrous base. Dry each stalk perfectly with a cloth; moisture is the enemy of crispiness. Trim the tips to about 12-15 cm.
- 3
In a mixing bowl, whisk the egg with the very cold mineral water and ice cubes to maintain a temperature near 0°C. Pour in the wheat flour and cornstarch all at once. Mix roughly with chopsticks: lumps should remain, as they create texture during cooking.
- 4
Heat the peanut oil to 180°C. Dredge the asparagus in flour, then dip them into the batter. Immediately submerge in the hot oil. The batter should puff up and set in a few seconds without browning excessively.
- 5
Remove the asparagus when the crust is firm. Drain on a wire rack so the batter doesn't soften. Serve piping hot with the bowl of sauce and the grated radish.
Frequently asked questions
How do you get this dish right?
- Do not overwork the batter; flour lumps create the characteristic small crispy bubbles.
- Check the oil temperature by dropping a bit of batter: it should rise to the surface instantly.
- Lightly flour the asparagus before dipping in the batter to ensure it adheres perfectly.
How long does this dish keep?
Consume immediately. Tempura does not store well as the vegetable's moisture softens the crust.
