Japanese asparagus with ebi-furai and sumiso sauce Recipe

Start with the sumiso sauce. Warm 3 tbsp white wine vinegar and add 2 tbsp sugar and 4 tbsp miso. Stir well to avoid lumps.

Buy the breaded shrimps in the supermarket.
Or go here for a recipe.

Peel the asparagus, remove the bottom 3 cm and cook 7 to 10 mins.

Deep fry the shrimps for 4-5 mins at 180°C

Serve as shown, with toasted sesame seeds sprinkled on top of the sumiso.

For the shrimps I made Tonkatsu sauce 

Click here for a recipe

from simple food, looking good
Japanese asparagus with ebi-furai and sumiso sauce Recipe