Deep Fried Asparagus with Meyer Lemon Ponzu

for two servings

1 bunch (about 12 stalks) / MEDIUM ASPARAGUS

for meyer lemon ponzu sauce

2 tbsp / MIRIN
2 tbsp / SOY SAUCE
2 tbsp / WATER
1/2 / MEYER LEMON JUICE
2-3 pinch / KATSUOBUSHI
about 2" (5cm) / KOMBU

COOKING OIL such as canola for deep fry

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1. Bring mirin to a boil in a pot for a few seconds to remove the alcohol content. Let it cool.
2. Add the rest of ponzu sauce ingredients. Let the kombu soak in the sauce. Put it aside.
3. Wash and trim the end of asparagus. Pat dry.
4. Heat up oil in a pan for deep frying over medium heat.
5. Cook asparagus for about 1 min. Drain on a tray and soak in ponzu sauce while hot.
6. Serve hot or cold.

notes:

• If asparagus are too long to fit in your pan, cut them in half.

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adopted from Asparagus no agebitashi on Orangepage net

EASY CHICKEN DISH