Steps

1. Cut 350g chicken thigh into 8-9 pieces.
   🕒 04:22
2. Place the cut 350g chicken thigh in a bowl, add 2 tbsp soy sauce, 1 tbsp sake, 2 tsp Mirin (Sweet Rice Wine), 5 shakes pepper, and 7 shakes Hi-Me (MSG), then rub well.
   🕒 06:34
3. Marinate for about 15 minutes. If you're short on time, 5 minutes is fine.
   🕒 08:02
4. In a separate bowl, place 200g pork slices, add 1 tbsp soy sauce, 1/2 tbsp sake, 1 tsp Mirin (Sweet Rice Wine), 3 shakes pepper, and 3 shakes Hi-Me (MSG), then rub well.
   🕒 08:11
5. Marinate for about 15 minutes.
   🕒 09:13
6. Add 8 shakes garlic powder, 50g tempura flour, 15g potato starch, and 2 tbsp Hokkaido Furano Hop Carbonated Water to the marinated chicken thigh, and mix until it reaches a consistency that coats the chicken well.
   🕒 11:31
7. Add 4 shakes garlic powder, 25g tempura flour, 8g potato starch, and 1 tbsp Hokkaido Furano Hop Carbonated Water to the marinated pork slices, and mix until it reaches a consistency that coats the pork well.
   🕒 13:10
8. In a bowl, add 70g crab sticks, 25g tempura flour, and 40cc Hokkaido Furano Hop Carbonated Water, then gently mix so the crab sticks don't break apart. A slightly loose consistency is fine.
   🕒 15:20
9. Pour about 1cm of oil into a pot and heat to 170-180°C over medium heat (when you insert a wooden chopstick, small bubbles should rise).
   🕒 17:42
10. Once the oil is hot, add the crab sticks one by one and fry until both sides are golden brown. Drizzle any remaining tempura batter over them while frying for a crispier finish. [Tip!] If the oil is shallow, flip the crab sticks while frying.
    🕒 18:21
11. Drain the fried crab sticks on a wire rack. Finish by sprinkling with Ajishio (Seasoned Salt) and serving with lemon wedges.
    🕒 19:16
12. Using the same oil, fry the pork slices in two batches. Fry over medium heat until both sides are golden brown.
    🕒 20:17
13. Drain the fried pork slices on a wire rack. Remove any oil residue, and add more oil if the level has dropped.
    🕒 22:42
14. Using the same oil, fry the chicken thigh. Fry over medium heat until fully golden brown and cooked through.
    🕒 23:17
15. Drain the fried chicken thigh on a wire rack, sprinkle with salt and pepper, and serve with lemon wedges. Done!
    🕒 24:55