Farmhouse Recipe: Chinese-style Onion Kakiage Fritters

Name: Farmhouse Recipe: Chinese-style Onion Kakiage Fritters
Yield: 4 servings
Cuisine: American
Ingredients: 300 grams Onion; 200 grams Pork roast or loin (for tonkatsu); 6 tbsp Katakuriko; 3 tbsp Soy sauce; 1 1/2 tbsp Mirin; 1 tsp Sesame oil; 1 Salt and pepper

cookpad.japan @cookpad_jp

This is a recipe my father created.

The katakuriko potato starch flour will get rather thick as you mix it, but if you leave it for a while it will get watery again. Give the batter a good mix just before deep frying.
The key is to mix the batter well with your hands until it starts to get thick and sticky. Recipe by FarmersK

This is a recipe my father created.

cookpad.japan @cookpad_jp

This is a recipe my father created.

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Ingredients

4 servings

300 gramsOnion
200 gramsPork roast or loin (for tonkatsu)
【A】
6 tbspKatakuriko
3 tbspSoy sauce
1 1/2 tbspMirin
1 tspSesame oil
1Salt and pepper

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Steps

1

Cut the onions into wedges, and separate the layers.
2

Cut the pork into 5 mm width strips.
3

Mix the onion, pork and [A] ingredients, and mix well with your hands for at least 3 minutes.
4

It will be watery for the first minute or so.
5

As you continue mixing and kneading, it will become thick as shown here. When it reaches that stage, it's time to deep fry.
6

Slide in bite sized portions of the batter-onion-pork mixture into oil heated to medium temperature, using a wooden spatula or a large spoon.
7

Deep fry for 7-8 minutes over medium heat. When the surface is golden brown and crispy, the fritters are done.
8

If the oil is too hot the fritters will burn so be careful. If they are golden brown they're fine.
9

Eat the kakiage fritters as-is while hot.