Asparagus Tempura (futomaki) Recipe

Prepare asparagus

Rinse the asparagus and trim woody ends: hold each spear and bend until it snaps, or trim about 1–2 cm from the bottom. Pat dry thoroughly with paper towels—dry spears yield crisp batter. Lightly dust each spear with 1 tablespoon of all-purpose flour to help batter adhere; shake off excess.

Heat oil

Pour vegetable oil into a deep pot or heavy-bottomed pan to a depth of about 5–6 cm. Heat over medium-high until the oil reaches 170–180°C (340–355°F). If you don't have a thermometer, test by dropping a small bit of batter: it should sizzle and rise immediately without browning too fast.

Make cold batter

In a metal or glass bowl, combine 100 g all-purpose flour and 20 g rice flour (or cornstarch). In a separate small bowl, lightly beat 1 cold egg, then add 180 ml ice-cold water. Optionally include 60 ml very cold sparkling water for a lighter batter. Pour the liquid into the dry ingredients and mix with chopsticks or a fork just until combined: small lumps are fine. Do not overmix—keep batter cold by placing bowl over a larger bowl filled with ice if needed.

Fry asparagus

Working in batches (3–4 spears at a time), dip each dusted asparagus spear into the batter to coat evenly, letting excess drip off. Carefully lower into hot oil and fry until batter is pale golden and crisp, about 2–3 minutes depending on thickness. Avoid overcrowding to maintain oil temperature. Remove with a slotted spoon or spider and drain on a wire rack or paper towels. Lightly sprinkle with a pinch of sea salt while hot.

Keep warm

If frying multiple batches, keep finished tempura on a wire rack in a 90°C (195°F) oven for a few minutes to keep crisp without overcooking while you finish remaining spears.

Combine 60 ml light soy sauce, 60 ml mirin, 30 ml sake, 60 ml dashi stock, and 40 g sugar in a small saucepan and bring to a gentle simmer over medium heat.

Reduce heat to low and simmer, stirring occasionally, until the mixture gently thickens to a glossy, syrup-like consistency that coats the back of a spoon, about 6–8 minutes. Do not boil aggressively—adjust to maintain a gentle simmer. Remove from heat and let cool slightly; it will thicken further as it cools.

Taste and adjust: if too salty, add a little extra sugar or mirin; if too sweet, add a splash more soy or a teaspoon of dashi. Keep warm for glazing or transfer to a small bowl for serving.

For plated service: Arrange 3 tempura asparagus spears per serving on a plate. Lightly brush or drizzle the nitsume glaze over the spears (use about 1–2 tsp glaze per serving) so the tempura retains some crispness. Garnish with a sprinkle of toasted sesame seeds and a lemon wedge on the side.

For futomaki (roll) option: Place a sheet of nori shiny side down on a rolling mat. Spread a thin, even layer of seasoned sushi rice (about 125 g per roll) leaving a 1–2 cm border at the far edge. Lay 3 tempura asparagus spears lengthwise across the rice about 1/3 of the way up from the near edge. Lightly brush the exposed tempura with nitsume (about 1–2 tsp) before rolling to help adhesion and add flavor. Roll firmly using the mat to form a tight cylinder; seal the edge of the nori with a little water. Let rest seam-side down for 1–2 minutes, then slice into 6–8 pieces with a sharp wet knife. Wipe the knife between cuts for clean slices.

Serve immediately so tempura remains crisp. Provide extra nitsume on the side for dipping if desired.