Bonito fritters with curry flavor
Bonito is for sashimi, so even if it doesn't cook completely inside, it's fine as long as the surface is crispy. Fry twice to make the texture even better.
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 curry salt. Combine the curry powder and salt and roast in a frying pan for about 5 minutes.
2
Cut the bonito into dice-shaped pieces about 1-2cm wide, sprinkle with salt, white pepper and Shaoxing wine, and season.
3
Lightly flour and apply the basic batter and fry in 160°C oil.
4
Once the surface coat has hardened, remove it. Raise the oil temperature and fry again, then remove it on paper and drain the oil when the batter has a fried color.
5
If you have wonton skin, you can use it as a bowl of frying while holding it in a small bowl and use it as a bowl for curry salt.
6
Serve in a bowl and serve with curry salt. Topped with the flowers to your liking.
Ingredients for 2 people
-
- Katsuo
- 120g
-
[Curry salt (easy to make)]
- Curry powder
- 2 tsp
-
- salt
- 2 tbsp
-
- Basic clothing
- A little
-
- salt
- A little
-
- White pepper
- A little
-
- Shaoxing sake can be used as a substitute
- 1 tsp
-
- Used as a flour-
- A little
-
- Fried oil
- Appropriate amount
-
- Wonton skin
- 1 piece
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