Steps

1. Cut 4 pieces of chikuwa diagonally into large rings.
   🕒 00:36
2. Wash 150g of potato under water. Cut into 2 pieces if small, or 8 pieces if medium-sized.
   🕒 00:44
3. Place the cut potatoes in a heatproof container, cover with plastic wrap, and microwave on 600W for 4 minutes.
   🕒 01:09
4. Drain the microwaved potatoes in a colander and let them cool slightly.
   🕒 01:22
5. In a bowl, combine 1 tbsp mayonnaise and 4 tbsp water and mix well.
   🕒 01:27
6. Add 4 tbsp all-purpose flour, 1 tbsp potato starch, 1/3 tsp curry powder, a pinch of salt, and a pinch of pepper to the mixed liquid. Stir until there are no lumps.
   🕒 01:37
7. Add the cut chikuwa to the batter and coat them thoroughly.
   🕒 01:52
8. Heat about 1 cm of vegetable oil in a frying pan over medium heat. (This is the key!) It's ready when the batter dropped into the oil sizzles and floats immediately.
   🕒 02:00
9. Carefully add the batter-coated chikuwa to the hot oil, letting excess batter drip off. Pan-fry over medium to medium-high heat, ensuring they don't burn.
   🕒 02:14
10. Remove any bits of fried batter (tenkasu) that float to the surface while frying. (This is the key!) They are done in about 2.5 to 3 minutes, when the chikuwa puffs up and the edges turn golden brown.
    🕒 02:40
11. Remove the pan-fried chikuwa from the oil and place them on paper towels or a wire rack to drain.
    🕒 02:53
12. Using the same frying oil, add the slightly cooled, cooked potatoes to the remaining batter in the bowl and coat them evenly.
    🕒 03:06
13. Carefully drop the batter-coated potatoes into the hot oil and pan-fry. (This is the key!) They are done in about 2.5 to 3 minutes, when the edges turn golden brown.
    🕒 03:17
14. Remove the pan-fried potatoes from the oil and place them on paper towels or a wire rack to drain.
    🕒 03:39
15. Arrange the drained chikuwa and potatoes on a plate. Serve with extra mayonnaise and dried parsley if desired.
    🕒 03:52