INGREDIENTS
1 bunch green asparagus spears
200g firm tofu cut into 2cm cubes
25g plain flour
1 tbsp black sesame seeds
25g corn flour
25g Bonito flakes
½ bunch spring onion
150ml shitake stock
Dressing
2 tbsp soya sauce
1 tbsp Mirin
1 tbsp rice vinegar
½ tbsp sugar
Small piece of grated ginger
50ml Shitake stock
Shiso crest for garnish
Recipe continues
METHOD
To make the Shitake stock, soak a handful of dried shitake mushroom in hot water for 15 minutes and strain.
To make the dressing, pour all the ingredients into a small pan and warm through.
Take the ears off the asparagus, and slice one stem on a Japanese mandolin. Place in a bowl and add a little dressing.
Mix the flour, corn flour and sesame seeds into a bowl. Coat the Tofu pieces. Heat a pan with vegetable oil and fry the tofu until crisp and golden.
Chop the spring onions.
To cook the asparagus heat a frying pan, add a little vegetable oil, fry the asparagus for 1min, season lightly, pour in the shitake stock, cover with a lid and cook quickly for 2-3min.
To serve arrange the asparagus onto a plate, place the tofu and spring onion on top, then the bonito flakes, shaved asparagus and finally the dressing.