Instructions: Wash burdock and scrape off thin brown skin. Cut into 2-inch by 1/4-inch matchstick-size pieces and soak in water to keep color. Blanch quickly in boiling water and drain in colander. Sprinkle a pinch of salt.

Thinly slice chicken diagonally into bite-size pieces; sprinkle with salt and sake.

Beat egg yolks with chilled water and mustard. Fold flour into yolk to make batter.

Heat oil to 360 degrees. Dip burdock and chicken together in batter and deep-fry by spoonful. Drain on paper towels.

Deep-fry perilla leaves without dipping in batter. Drain on paper towels.

Serve with salt.

This recipe yields 4 servings.

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