Servings |
2people |
Cook Time |
160minutes |
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Combine 3 tbsp flour and 1 tbsp water, and mix. Add the niboshi and kombu cut into the same size of niboshi to the batter, and toss to coat. You don’t need to dry the niboshi and kombu. Add toasted sesame seeds to taste. Heat oil and deep-fry bite-size tempura until crispy. The amount of oil doesn’t have to be large like we showed in the katsu curry recipe. |
Be careful not to simmer the pork belly after adding the condiments to the broth otherwise the pork will become tough.
Avoid using niboshi whose belly is yellow. The yellow belly indicates your niboshi isn’t fresh.