Steps

1. Crumple aluminum foil by hand.
   🕒 00:49
2. Rub the burdock root with the crumpled aluminum foil to remove dirt.
   🕒 00:54
3. Trim the ends of the burdock root and cut it to the length of the chikowa.
   🕒 01:05
4. Prepare 5 pieces of burdock root cut to the length of the chikowa.
   🕒 01:13
5. Cut any leftover burdock root into bite-sized pieces.
   🕒 01:18
6. Wrap the cut burdock root in plastic wrap and place on a heatproof plate.
   🕒 01:31
7. Microwave on 600W for 3 minutes. (Key Tip!) Microwaving beforehand will partially cook the burdock root, leaving a pleasant texture.
   🕒 01:35
8. Insert the microwaved burdock root into the chikowa tubes.
   🕒 01:42
9. Cut each chikowa stuffed with burdock root into 4 equal pieces, making them bite-sized.
   🕒 01:52
10. In a bowl, combine 1 tbsp Mayonnaise, 4 tbsp Water, 4 tbsp All-purpose Flour, 1 tbsp Potato Starch, 1/2 tsp Curry Powder, and a pinch of Salt.
    🕒 02:02
11. Mix until smooth to create a batter. (Key Tip!) Combining mayonnaise with flour and potato starch results in a crispier finish.
    🕒 02:14
12. Heat about 5mm to 1cm deep of oil in a frying pan over medium heat.
    🕒 02:19
13. Drop a small amount of batter into the oil to check the temperature.
    🕒 02:27
14. Coat the chikowa and burdock pieces with the batter and arrange them in the frying pan.
    🕒 02:34
15. Flip them occasionally and fry until golden brown all over.
    🕒 02:46
16. Once golden brown, remove from the pan and drain excess oil.
    🕒 03:02
17. Coat the remaining burdock root (cut in step 5) with batter and fry.
    🕒 03:15
18. Plate and serve. Enjoy!
    🕒 03:37