Deep fried shrimp and sweet potato

Peel the shrimp and remove the vein. Sprinkle 1 teaspoon of umami seasoning on top and rub well.
Rinse under running water until clear and odor-free.

[1] thoroughly wipe off the moisture with paper or something similar.

Use the flat part of a knife or a rolling pin to pound and rub the shrimp (2) until it is flat

Add the mashed shrimp, chopped onion, salt, flour and mayonnaise to a bowl and mix

Cut the mochi into 4 equal pieces, soak them lightly in hot water, and coat them in potato starch. Divide [4] into 4 equal pieces, add the mochi, and roll into balls

Lightly coat the entire surface of [5] with potato starch

Deep fry the shrimp coated with potato starch in oil heated to 170-180 degrees until crispy

Drain the oil thoroughly and garnish with sudachi citrus fruit to finish