Fried shrimp potato

Peel the shrimp shell and remove the back cotton. Sprinkle 1 teaspoon of umami seasoning and rub well.
Wash this under running water until it no longer becomes muddy and removes odor.

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

Use the flat part of the knife or a noodle stick to beat the shrimp from [2] and rub it to stretch it out.

Add the crushed shrimp, chopped onions, salt, flour and mayonnaise in a bowl and mix.

Cut the rice cakes into 4 equal parts, lightly soak them in hot water, and sprinkle them with potato starch. Divide [4] into 4 equal parts, add the rice cakes and roll them up.

Lightly sprinkle the whole of [5] with potato starch.

Fry the shrimp, covered in potato starch, in deep frying oil, heated to 170-180 degrees, until crispy.

Drain the oil thoroughly and add the sudachi and it's finished.