Steps

1. Cut off 1cm from the base of 4 asparagus stalks and peel off the tough outer layer and the papery scales.
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2. Wrap the asparagus in plastic wrap and microwave for 20 seconds at 600W. (Key Tip! Pre-heating ensures the asparagus cooks through when inserted into the chikuwa, while retaining its crispness.)
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3. Insert the microwaved asparagus into the hollow of the chikuwa. Cut the chikuwa to match the length of the asparagus.
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4. Cut the chikuwa with the inserted asparagus. For chikuwa cut in half, make a cut in the center. For whole chikuwa, cut in half and then diagonally, so each piece is cut into 4 equal parts.
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5. In a bowl, combine 2 tsp mayonnaise and 3 tbsp water, whisking until the mayonnaise is dissolved.
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6. Add 3 tbsp all-purpose flour, 2 tsp potato starch, 2 tsp aonori, and a pinch of salt and pepper to the dissolved mayonnaise mixture and mix well. (Key Tip! Adding all-purpose flour, potato starch, and mayonnaise creates a crispy batter even without commercial tempura flour. The flavor of aonori also complements the chikuwa and asparagus well.)
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7. Heat oil in a frying pan to a depth of about 1 to 2 cm over medium heat. The oil is ready when a drop of batter sizzles immediately.
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8. Dip the cut asparagus and chikuwa pieces into the batter and carefully place them into the heated oil.
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9. Fry over medium heat until the batter is golden brown and crispy (approximately 2.5 minutes), then remove and drain on paper towels.
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10. Fry the remaining asparagus and chikuwa pieces in the same manner.
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11. Once drained, plate and serve. (Key Tip! The chikuwa adds volume, making them bite-sized and easy to eat. They are also recommended for bento boxes. You can serve with salt or wasabi as desired.)
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