Ingredients
Equipment
Method
For the Ginger Mayo
- Place the ginger, garlic, mayo, and lemon juice in a food processor or a high-powered blender. Blitz until very smooth. Transfer to a bowl and chill until ready to serve.1 (1-inch) knob ginger , 1 clove garlic, ½ cup Kewpie mayonnaise, 1 tbsp lemon juice
For the Matcha Salt
- If you want large flakes of salt, simply place the matcha and salt in a small bowl and toss to coat. For finer flakes, place the salt and matcha in a mortar and pestle and grind the two together until the desired consistency is achieved. Set the matcha salt aside until ready to serve.2 tbsp Maldon salt , ¼ tsp matcha powder
For the Asparagus Tempura
- In a bowl, whisk to combine the flour and salt. Set it aside.1 cup cake flour, ½ tsp fine sea salt
- In a large measuring cup, whisk to combine the egg yolk and sparkling water. Add the ice cubes and set aside.1 large egg yolk , 1 cup sparkling water, 3 ice cubes
- Pour the oil into a large heavy-bottom pot and heat to 360°F. When the oil is ready, add the flour mixture to the egg yolk mixture in one go. Use four chopsticks clustered together to gently push the flour into the wet ingredients.** Continue to do this until the batter reaches the consistency of heavy cream with lots of chunks in it. Do not overmix.2 quarts neutral oil
- Pour the finished batter into a Collins glass. Roll an asparagus spear in some additional cake flour and dunk it into the tempura batter right up to the tip. Immediately transfer the asparagus to the hot oil and fry for 2-3 minutes. Fry up to six spears at a time. Transfer the finished spears to a plate lined with paper towels. Repeat with the remaining spears.1 bunch asparagus
- Pile the tempura onto a platter and serve immediately with the Ginger Mayo and Matcha Salt on the side.
Notes
** The chopstick method from Japanese Soul Food is awkward on purpose. We don't want a smooth batter, so using a clunky mixing apparatus keeps us from overmixing. A whisk would be too efficient.