Cut the lotus root into half-moon slices, 5mm thick. Halve the yellow bell pepper, remove seeds and stem, then cut into smaller pieces. Prepare asparagus by trimming the base, peeling the lower half, and cutting into thirds.

Mix 2 tbsp soy sauce in a bowl and add the prepared vegetables (asparagus, yellow bell pepper, lotus root). Toss to coat and marinate briefly.

Cut the sawara into thirds. In a separate bowl, mix the marinade ingredients (1 tbsp soy sauce, 1 tbsp sake, 1 tsp ginger juice) and coat the sawara pieces. Pat dry with kitchen paper.

Dust the marinated vegetables and sawara with potato starch evenly.

Heat salad oil in a frying pan to 170°C. Fry the vegetables for about 3 minutes, turning occasionally, then remove.