Steps

1. Peel the wrapper from 2 sticks (150g) of fish sausage.
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2. Score the fish sausage in a crosshatch pattern.
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3. Cut the fish sausage lengthwise in half, then cut each half into 5 equal pieces and transfer to a bowl. [Tip!] Cutting it lengthwise in half helps the flavor soak in better and reduces the amount of oil needed.
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4. Add 1 tbsp soy sauce, 1 tsp Mirin (Sweet Rice Wine), 1 tsp sake, 1/2 clove grated garlic, and 3 dashes of MSG(Ajinomoto) (MSG) to the bowl.
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5. Massage the seasonings into the fish sausage by hand until well combined. [Tip!] Marinating for about 5 minutes will allow the flavor to penetrate even more, but if you're short on time, you can fry it immediately.
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6. Pour salad oil to taste into a frying pan and heat over medium heat.
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7. Lightly coat the marinated fish sausage all over with potato starch to taste.
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8. Once the oil is hot, place the potato starch-coated fish sausage into the frying pan and fry (shallow fry) over medium heat.
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9. Fry both sides, flipping occasionally, until the surface of the fish sausage is crispy. [Tip!] Fish sausage is already cooked, so there's no need to worry about it being undercooked. As long as the outside is crispy, you can make it without fail.
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10. Remove the fried Void Karaage from the oil and drain.
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11. Squeeze 1/8 lemon, and sprinkle with black pepper to taste or Ajishio (seasoned salt) to taste, if desired. Serve.
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