STEP 1/11
I will use the skin, so I washed it thoroughly with 2 tablespoons of vinegar in cold water. Pumpkin sweet potatoes are fresh, so you can see white gin coming out.
STEP 2/11
Cut pumpkin sweet potatoes into 2 to 3 mm thick slices. I cut it at an angle to make the shape of the sweet potato pretty. It's because it's round and small if you cut it's round and small.
STEP 3/11
Frying clothes are 1:1 with frying powder, water, and ice.
STEP 4/11
The colder the water, the crispy the batter. It's crispy if you don't stir a lot, so just stir until the ingredients get tangled. The batter has to be thin enough to make the batter flow. Parsley used a batter with powder in it.
STEP 5/11
Put raw frying powder on sweet potatoes, put raw frying powder and sweet potatoes in a plastic bag, blow the bag with your mouth, and put air in it. If you shake it with both hands in this state, it will be evenly and quickly coated with batter.
STEP 6/11
Take out the raw frying powder and shake it off again.
STEP 7/11
Coat the front and back with batter.
STEP 8/11
Shaking the dough from the edge of the bowl once more makes it look pretty.
STEP 9/11
The temperature of the oil subsided after spraying the batter It's the right temperature when it comes to mind.
STEP 10/11
You just have to fry it until it's golden. If the sweet potatoes stick together, don't take them off immediately. If they're cooked to a certain extent, they'll fall off easily.
STEP 11/11
The batter is really crispy because it's thin. Japanese-style fried sweet potatoes are done.
Fried soy sauce is also called dendashi. Japanese soy sauce is much lighter in color than Korean soy sauce. Briefly, boil a piece of dried kelp in 300ml of water, turn off the heat, add a handful of katsuobushi, and let it boil for 15 minutes. Sift through a sieve to make broth. Add 4 tablespoons of broth, 1 tablespoon of soy sauce, and 1 tablespoon of sugar, and boil it until the sugar melts.