Steps

1. Snap off the tough lower part of the asparagus at its natural breaking point.
   🕒 00:26
2. Cut the asparagus into 2 or 4 pieces, as desired.
   🕒 01:19
3. Thinly slice the lotus root to about 5mm thickness. [This is the key!] To preserve the lotus root's sweetness, do not soak it in water. Slice just before frying.
   🕒 01:55
4. If storing sliced lotus root, keep the slices connected and store them. Separate the required amount just before frying.
   🕒 02:45
5. Add the coldest water to a bowl, then add the tempura flour. [This is the key!] Adding the water after the flour prevents overmixing and reduces stickiness.
   🕒 03:48
6. Roughly mix the tempura flour and water. Stop mixing when some flour remains. [This is the key!] Overmixing will create stickiness and prevent the batter from adhering to the ingredients. Maintain a runny consistency.
   🕒 04:33
7. Lightly mix the batter again, as if dissolving the starch on top.
   🕒 05:13
8. In a separate bowl, combine egg yolk and cold water in a 1:1 ratio. Lightly mix with a whisk until partially broken down. [This is the key!] Overmixing to eliminate lumps will create stickiness, so it's fine to leave a few small lumps.
   🕒 05:30
9. Heat the frying oil to 170-175 degrees Celsius (338-347 degrees Fahrenheit). [This is the key!] Maintaining the oil temperature so it temporarily drops when ingredients are added and then returns to the optimal temperature will result in delicious tempura.
   🕒 06:53
10. Lightly coat the asparagus with batter and place it in the frying oil heated to 175 degrees Celsius (347 degrees Fahrenheit).
    🕒 07:35
11. Remove the asparagus from the oil once, drain excess oil, then return it to the oil and fry again until the sizzling sound stops. This is a double-frying technique. [This is the key!] Removing excess moisture from the inside of the ingredients prevents the batter from becoming soggy and ensures a crispy finish.
    🕒 08:13
12. Coat the lotus root with batter, add it to the oil, and fry.
    🕒 09:08
13. Once the batter starts to set, drizzle more batter over the top and continue frying until the entire piece is white and the sizzling sound changes. [This is the key!] Doubling the batter creates a crispy texture and reduces moisture appropriately.
    🕒 09:39
14. Lightly coat the lotus root with batter, shake off excess batter thoroughly, and place it in the oil.
    🕒 10:39
15. Remove from the oil once, then return it to the oil while keeping the batter connected, and fry lightly.
    🕒 11:10
16. Fry until the lotus root retains some of its texture and the sizzling sound changes. [This is the key!] This maximizes the natural sweetness and texture of the lotus root, bringing out its flavor without being greasy.
    🕒 11:34