Tempura Soft Shell Crab and Asparagus with Yuzu Maui Onion Salad

Ingredients

• 2 cups rice flour
• 1 teaspoon chile powder
• 2 tablespoons raw sesame seeds
• 1 quart cold soda water
• 4 cleaned soft shell crabs, primes or hotels
• 12 medium, peeled asparagus
• 1 maui onion cut into thick 1/2-inch rings
• 1 large, peeled and rough chopped maui onion (walla-walla or vidalia would work)
• 1/3 cup yuzu or ponzu or rice wine vinegar
• 1 teaspoon sugar
• 1 tablespoon soy sauce
• 1 teaspoon sesame oil
• Salt and black pepper to taste
• 4 cups salad mix containing mizuna and tatsoi

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