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25minutes
Add the eggs, flour and water to a bowl and mix with chopsticks.
Chop the perilla leaves.
Place a sheet of plastic wrap on top and spread the pork slices on it.
Sprinkle with salt and pepper.
Sprinkle potato starch on top and mix well.
Sprinkle with perilla leaves and form into balls with your hands.
Spread the breadcrumbs.
Dip 2 into 1 and then coat with breadcrumbs.
Add 1cm of oil (not included in the recipe) to the bottom of a frying pan and heat.
Add 3 and fry on both sides.
Remove onto kitchen paper.
お皿に4を盛って完成。
・Serves 16.
- Making the batter beforehand will prevent lumps from forming.
- The amount of shiso leaves to use is one shiso leaf for every 100g of pork mince.
・Use your favorite breadcrumbs.
-It tastes even better if you add sauce, ponzu sauce, noodle soup base, etc. to your taste.
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