bacon
fresh asparagus spears
fresh perilla (green shiso) leaves, all cut into
smaller than bite-sized pieces
Batter:
egg
flour
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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