Delicate bundles of enoki and asparagus spears tied with nori and tempura fried.
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Blanch the asparagus spears in boiling salted water for exactly 60 seconds, then immediately shock in an ice bath to preserve the vibrant green color.
Divide the enoki mushrooms into 12 small bundles. Place one asparagus spear against each enoki bundle, ensuring the tips align.
Wrap a strip of nori around the center of each bundle, sealing the end with a tiny drop of water to create a secure belt.
Prepare the tentsuyu dipping sauce by simmering the dashi, mirin, and soy sauce in a small pan; set aside to cool to room temperature.
In a chilled bowl, whisk the egg yolk and ice-cold sparkling water. Sift in the cake flour and cornstarch, mixing very lightly with chopsticks—lumps are essential for a light texture.
Heat the vegetable oil in a heavy-bottomed pot to exactly 340°F (170°C).
Dust each bundle lightly with extra cake flour, then dip into the cold tempura batter, ensuring only a thin, translucent coating remains.
Fry the bundles for 90 seconds until the batter is crisp and pale gold; drain on a wire rack and serve immediately with the dipping sauce and grated daikon.
