Ingredients:
asparagus Goma:
50 g of sesame
50 g of water
25 g of sugar
25 g of a light Japanese soy sauce
10 asparagus
Wash asparagus, cut off the woody ends, cut in half and blanch in salted boiling water for 30-45 seconds. Drain off and keep warm. Roast sesame for a few minutes on a hot, dry pan. Add water, sugar and blend until almost smooth.
agedashi dofu:
200g tofu
2 tablespoons cornstarch
pinch of salt
200 ml of oil for deep frying
200 ml water
40g light Japanese soy sauce
a small piece of kombu
2 tablespoons mirin
2 tablespoons sake
First cook the dashi – Bring water to a boil, put kombu and cook them over medium heat for 5 minutes. Remove the kombu, add soy sauce, mirin and sake. Cover dashi not to cool down.
Drain off the tofu and cut into 3 equal portions. Coat it in corn starch mixed with salt. Shake off the excessive starch and fry in hot oil to 180 degrees for 3-5 minutes, it shouldn’t get brown. Take it out and wait until it cools down.
Recipe: Mickey Rotten, photo: USTA Magazine
JAPANESE ASPARAGUS
