Steps

1. Separate the broccoli into florets and stem. Cut the florets into bite-sized pieces. Cut off the tough part of the stem, peel off the fibrous skin, and julienne it. [Tip!] The julienned stem can be used for kinpira.
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2. Slice the lemon and prepare it for garnishing.
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3. In a bowl, combine 25g potato starch, 30g all-purpose flour, 2/3 tsp Ajishio, black pepper to taste, 1 clove grated garlic, 1 tsp vegetable oil, and 4 tbsp sparkling water, then mix to create the batter. [Tip!] Adding vegetable oil makes the batter crispier.
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4. Place the cut broccoli florets into the bowl with the batter and mix well, ensuring the florets are thoroughly coated.
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5. Heat 1 tbsp sesame oil in a frying pan, then sauté the julienned broccoli stem.
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6. Once the stem softens, add 2.5 tsp soy sauce, 1/2 tbsp sugar, a small amount of Aji-no-moto (MSG), and a small amount of chili pepper, then stir-fry to complete the kinpira.
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7. In a separate small frying pan or pot, add vegetable oil (enough to cover the bottom of the pan by 1cm) and heat over medium heat. Once the oil is warm and small bubbles start to form, begin frying.
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8. Place the coated broccoli into the oil and pan-fry until the inside is fluffy and the outside is crispy.
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9. Once the broccoli turns golden brown, remove it from the oil and drain off excess oil.
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10. Sprinkle the fried broccoli with Ajishio to taste, or curry salt to taste (an equal mix of curry powder and Ajishio), and serve with the sliced lemon. [Tip!] By mixing Ajishio with spices, you can create a versatile umami-rich salt.
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