Aspargus Tempura (futomaki) Recipe

Prepare asparagus

Trim woody ends of asparagus so spears are even length (about 12–14 cm / 4.5–5.5 in). Pat dry thoroughly with paper towels. If thicker, blanch 30 seconds in boiling water then ice bath to keep tender; drain and dry.

Make batter

Place 1 cup cold ice water and 1 large beaten egg in a chilled bowl. In a separate bowl, whisk together 1 cup all-purpose flour, 2 tbs cornstarch, 1 tsp baking powder and 1 tsp salt. Pour wet mixture into dry ingredients and stir very lightly — batter should be lumpy and slightly thin; do not overmix. Keep batter over an ice bath to keep cold (cold batter yields crisp tempura).

Heat oil

Pour 1,000 ml neutral oil into a deep pot to a depth of ~2–3 inches and heat to 175–180°C (350–360°F). If you don't have a thermometer, drop a pinch of batter: it should sizzle and float up steadily.

Fry asparagus

Dust asparagus lightly with a bit of flour or cornstarch (to help batter adhere). Dip 3 spears at a time into batter, let excess drip off, then carefully lower into hot oil. Fry in batches for 2–3 minutes until batter is pale golden and crisp. Use a slotted spoon to transfer to a wire rack or paper towel-lined tray to drain. Keep warm in a low oven (100°C / 210°F) if making ahead.

Combine 120 ml dark soy sauce, 120 ml mirin, 60 ml sake, 60 ml dashi (or water), and 60 g granulated sugar in a small saucepan. Bring to a gentle boil over medium heat, stirring to dissolve sugar.

Reduce heat to low and simmer gently, uncovered, until mixture thickens to a glossy syrup that coats the back of a spoon — about 12–15 minutes. Watch closely so it does not burn. Remove from heat and let cool slightly; it will thicken more as it cools. Reserve about 60 ml for finishing the rolls and keep the remainder for brushing or serving.

Prepare sushi rice if not done: use 4 cups cooked short-grain rice seasoned with 60 ml sushi vinegar. Spread rice in a shallow bowl to cool slightly and fan to give shine. Keep a small bowl of water with a splash of vinegar nearby to wet your hands when handling rice.

Place a bamboo makisu (sushi rolling mat) on a clean surface and lay one nori sheet shiny side down. With wet hands, spread about 1 cup of seasoned sushi rice evenly over the nori leaving a 2 cm (3/4 inch) margin at the top edge.

Across the center of the rice, arrange filling: 3 pieces of asparagus tempura (lengthwise), a couple of cucumber julienne strips, 1 strip of tamago, and 1 imitation crab stick (if using). Sprinkle a pinch of toasted sesame seeds and a small smear of wasabi if desired.

Using the bamboo mat, lift the edge of the nori and roll firmly but gently over the fillings, tucking to form a tight log. Press and roll to the top edge, wet the top margin of nori lightly and finish the seal. Repeat with remaining nori and fillings to make 4 rolls total.

Using a sharp knife moistened with water, slice each futomaki into 8 even pieces. Wipe the knife between cuts to keep clean slices. Arrange slices on a platter.

Brush the cut face of each futomaki lightly with 1–2 teaspoons of reserved warm nitsume to add shine and a touch of sweet-salty flavor. Garnish the plate with pickled ginger and serve remaining nitsume on the side for dipping.