Lightly beat the egg with the water then add the flour.
Meanwhile, clean the vegetables and cut the peppers and aubergine into strips, and the asparagus in half.
To finish, heat the sunflower oil and fry the vegetables covered in the tempura batter. Once fried, remove them and place them on kitchen paper.
Add one of each vegetable on to a skewer, then add the chopped parsley and shichimi togarashi.