Bonito fritters with curry flavor
Since we are using bonito for sashimi, it is fine if it is not cooked all the way through as long as the surface is crispy. Deep-frying it twice gives it a better texture
Please also refer to this page for information on the ingredients introduced in this recipe.
Please also refer to this page for information on the ingredients introduced in this recipe.
How to make it
1
Make the curry salt by combining the curry powder and salt in a frying pan and frying for about 5 minutes
2
Cut the bonito into 1-2cm cubes and season with salt, white pepper and Shaoxing wine
3
Lightly dust with flour, coat with basic batter and fry in oil at 160°C
4
Once the batter on top has hardened, remove from the oven. Heat the oil and fry again. Once the batter has browned, remove from the oven and drain on paper towels
5
If you have wonton wrappers, you can fry them by pressing them down in a small bowl and then use it as a container for the curry salt
6
Serve in a bowl and garnish with curry salt. Finish by topping with shiso flowers, if desired
Ingredients for 2 people
-
- Katsuo
- 120g
-
[Curry salt (easy to make amount)]
- Curry powder
- 2 tsp
-
- salt
- 2 tbsp
-
- Basic clothing
- A little
-
- salt
- A little
-
- White pepper
- A little
-
- Shaoxing wine can be substituted with Japanese sake
- 1 tsp
-
- Use as a dusting flour
- A little
-
- Fried oil
- Appropriate amount
-
- wonton wrappers
- 1 piece
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