Summer Tempura (Young Ginger, New Lotus Root, Corn)

Combine eggs and cold water to make 145g. As a guide, that is about 2 to 3 extra-large eggs.

Add 90g of sifted cake flour and mix, folding it in little by little from the outside toward the center. Do not overmix; stop while a little flour is still visible.

Cut the young ginger into thin strips and soak in ice water. With well-washed hands, take a handful, first work in a little batter, then add batter on top, turn it over, and add batter again.

Squeeze the battered young ginger together into a bundle and drop it straight into the oil.

Wash your hands, and while turning the frying kakiage over, gather the scattered batter and loosely bring it together. Lift it out once it turns fluffy. It is fine if it falls apart at first.

Lightly sprinkle salt on the young ginger kakiage and top with dried tuna flakes to finish.

Cut the new lotus root into easy-to-eat slices without peeling it or removing the bitterness. Do not dust it with flour.

Coat very thinly with batter and put it straight into the oil. If the holes are clogged, clear them with chopsticks so you can see through, and fry while turning it over.

Serve the fried new lotus root with mustard soy sauce to finish.

Boil the corn in salted water and cut it to about half its length. Either the microwave or boiling is fine.

Lift it so it does not fall apart, dip it slowly through the batter, and lower it slowly into the oil. Lowering it slowly lets a certain amount of batter build up.

The fried corn can be eaten simply with salt, or seared with a torch for color and finished with a drizzle of soy sauce.