Monday, July 13, 2015


fresh asparagus spears
fresh perilla (green shiso) leaves, all cut into smaller than bite-sized pieces

potato flour (or cornstarch)
ice-cold water
vegetable oil heated to 340 F (170 C) degrees in a wok or deep-sided pan.

Crack a fresh egg into a measuring cup and scramble it with a fork or tiny whisk. Add enough ice-cold water to the egg to reach the 1-cup mark on the measuring cup.

Sift 1/2 cup all purpose flour and 3 Tablespoons potato flour (katakuriko) or corn starch into a medium-sized mixing bowl.

Pour the egg-water mixture into the dry ingredients. Stir with fork or whisk very briefly to mix ingredients, but not too thoroughly. You want to leave some lumps and unmixed patches.

Take a little of the bacon, a little of the asparagus, and a little of the perilla and place them together in a small mixing bowl.

Spoon some of the batter over the ingredients in the small bowl and toss together, without worrying about coating the ingredients evenly.

Take a lightly-oiled metal spoon (the size of a soup spoon) and scoop the the battered ingredients from the bowl, then let them slide off the spoon gently into the hot oil in the pan.

After 30~60 seconds, remove the crispy ingredients from the oil with chopsticks or a metal net scoop, and lay it on a metal rack to drain, then to paper towels to drain some more.

Because of the bacon, this tempura is already seasoned and doesn’t need tempura sauce or salt, but you can sprinkle a little fresh lemon juice over it if you like.

bacon recipe source: Itadakimasu!, May 28, 2012

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