INGREDIENTS (Serves Two People)
|Baby sardines||40 g|
|Sticky kombu seaweed||40 g|
|Low-gluten wheat flour||200 g|
|High-gluten wheat flour||100 g|
|Granulated sugar||4 g|
|Warm water||260 cc|
|Cooking oil (for deep-frying)||As appropriate|
Put all the ingredients in a bowl and mix them together with a rubber spatula until they become uniform, to make dough.
Scoop the dough with a spoon and deep-fry in oil at 180°C.
When it becomes golden brown, put a skewer through and if it does not pick up any dough, it is ready to serve.
Tips from Chef Kimijima of Koishikawa Terrace
When scooping the dough with the spoon, it is best to make it about 4 cm in diameter because if it is too large it is hard to cook it thoroughly.
When the dough begins to float to the surface while deep-frying, and the bubbles around the dough begin to get smaller, it is a sign that it will be ready soon.
When it is ready, lightly sprinkle salt over it. That will bring out the taste of the baby sardines and sticky kombu seaweed, making it even tastier.
Recipe courtesy of Koishikawa Terrace