Tempura with asparagus and fava bean

This time, for the third installment of 'Tempura,' we featured what's tastiest around the time of this issue's publication. What I believe in is using, among seasonal ingredients, domestic ones that haven't been forced to grow unnaturally. I hope to serve fresh ingredients to our guests, deliciously, while they're still fresh.

Since we want to serve our guests vegetables that are as fresh as possible, we prep both the asparagus and the fava beans right before frying. Also, I think many restaurants serve fava beans as a kakiage or the like, but for ease of eating we fry them individually, one bean at a time. Dusting with flour and then applying the batter gives the tempura's surface a crisp finish and a good color as well.

Choose fresh asparagus and fava beans, prep them right before frying, dust with flour and apply a thin batter, and fry them with attention to aroma, texture, and — since it's the season of fresh greenery — color as well.

Fry the fava beans individually, one at a time, taking care not to overfry them.