Mild Japanese peppers fried whole and served with a bitter-savory green tea salt.
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Wash the shishito peppers and pat them completely dry with a paper towel to prevent oil splattering.
Use a toothpick to poke a small hole in each pepper to prevent them from bursting while frying.
In a small bowl, whisk together the sea salt and matcha powder until uniform to create the matcha salt.
Heat the vegetable oil in a deep pot to 350°F (175°C).
In a medium bowl, lightly whisk the egg yolk and ice-cold sparkling water; do not overmix.
Sift the flour and cornstarch into the liquid and stir briefly with chopsticks, leaving some lumps in the batter.
Dust the peppers lightly with extra flour, dip into the batter, and carefully drop into the hot oil.
Fry for 2 minutes until the coating is crisp but still pale, then drain on a wire rack and serve immediately with the matcha salt.
