Bamboo shoot tempura with egg

[Make the batter] Crack one egg into a bowl, add water and mix the thick part of the egg white with chopsticks

White foam will form on the surface, so remove it

After removing the foam, add the flour and whisk to combine the egg mixture and flour to make the batter

Cut the bamboo shoots into bite-sized pieces, make small shallow cuts about 2mm wide with a knife on the cut surface, and sprinkle flour all over

Dip the bamboo shoots (4) in the batter and fry in hot oil for about 1.5 minutes, then remove to a tray

Put all the seasoning ingredients and bamboo shoots into a frying pan and bring to a boil. Gently mix the two eggs with chopsticks

Once boiled, pour in the egg whites first, and when the egg whites are half cooked, pour in the yolks

Once the whole thing is half-cooked, slide it into a serving dish and top with kinome leaves to finish