This recipe uses thinly sliced pork to create an easy, budget-friendly pork tempura that's baked instead of fried. Achieve a crispy exterior and juicy interior with minimal oil, perfect for bento boxes or snacks. Enjoy this flavorful dish seasoned with seaweed and a touch of mayonnaise for richness.
Ingredients
Main Ingredients (2 servings)
- Thinly sliced pork 160g
- Mayonnaise 1 tbsp
- Water 80ml
- All-purpose flour 50g
- Potato Starch 1 tbsp
- Aonori (Dried Green Seaweed) 2 tsp
Seasonings
- Salt and pepper to taste
- Cooking Sake (Rice Wine) 2 tsp
Steps
- Finely chop the thinly sliced pork (160g) into approximately 2cm pieces.
- Season the chopped pork by rubbing in salt and pepper to taste and cooking sake (rice wine) (2 tsp).
- In a bowl, add mayonnaise (1 tbsp) and gradually add water (80ml) while mixing until dissolved.
- Add all-purpose flour (50g), potato starch (1 tbsp), and aonori (dried green seaweed) (2 tsp) to the mayonnaise mixture. Mix until smooth with no lumps.
- Add the seasoned pork to the batter and mix, breaking apart any clumps of pork.
- Heat oil in a frying pan over medium heat to a depth of about 1cm.
- Once the oil is hot, scoop the pork and batter mixture with a spoon and drop it into the oil, spreading it slightly thin. (Key Tip! Avoid making them too thick, as they won't cook through easily. Aim for a thinner consistency.)
- After about 2 to 2.5 minutes, when they firm up and gain some color, flip them over.
- Continue to cook for another 2 minutes on the other side, until golden brown. Transfer to paper towels or a wire rack to drain the excess oil.
- Fry the remaining mixture in the same way.
- Once drained, arrange on a plate.
- The seasoning is only in the initial marination, so feel free to dip them in your preferred condiments. (Key Tip! Wasabi salt is highly recommended.)
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