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Season the 6 sliced pork with salt and pepper,…
and place the shiso leaves on the pork. Then fold the pork in half.
Cut off both ends of the sweet potato, and cut into thin slices.
Stuff the holes of each "chikuwa" with gumbos. Then halve the chikuwa.
Halve the 1 onion, and stick toothpicks into the onion. Then cut into slices.
Divide the broccoli into florets.
Beat 1 egg in a bowl. Then add the 3 cups wheat flour and about 250cc carbonated water. It's Tempura batter.
Dip the prepared porks in the batter, and coat with bread crumbs. Then deep-fry.
Deep-fry 2~3 portions at a time. (It is best not to fry too many ingredients at once, because the temperature of the oil will drop.)
When the sides start to get crispy, turn over and finish.
Allow the deep-fried pork to cool enough to handle, and halve them.
Then arrange on serving dish.
Dip the "chikuwa" with gumbo in the batter, and deep-fry.
Sliced sweet potatoes, in the same way. (Deep-fry them, until the batter is crisp.)
When a "tenkasu" bits accumulated in oil, remove from the oil. (The water that flows out from the "tenkasu" bits is not good for the oil.)
Then deep-fry the sliced onions.
Deep-fry the florets of broccoli, in the same way.
Shred the leftover vegetables. It's the ingredients of "Kakiage".
Shred the piece of carrot.
Shred the shiso leaves.
Then combine the remaining batter and the shredded vegetables in the bowl, and mix all.
Then deep-fry.
When the popping sound decreases and it looks crispy, remove from the oil.
Arrange the "Kakiage" on a plate, it's done.