Steps

1. Peel and remove the eyes from 1 potato (100g).
   🕒 00:48
2. Cut the potato into 8 equal pieces.
   🕒 00:55
3. Place the cut potatoes in a microwave-safe container, cover with plastic wrap, and microwave for about 2 minutes at 600W.
   🕒 00:59
4. Mash the microwaved potatoes with a fork or masher.
   🕒 01:09
5. Move the potatoes to one half of a bowl, crack 1 egg into the empty space, and make a few holes in the yolk.
   🕒 01:16
6. Cover the egg with plastic wrap and microwave for about 1 minute and 10 seconds at 600W.
   🕒 01:29
7. Mash the microwaved egg with a fork or masher and mix with the potatoes.
   🕒 01:40
8. Add 1 tbsp mayonnaise, a pinch of salt, and a pinch of pepper to the potatoes and egg, and mix well.
   🕒 01:47
9. Spread the prepared mixture onto one side of the ham slices and fold them in half. [Key Tip!] If the surface of the ham is too moist, pat it dry with a paper towel before adding the filling to help it stick better.
   🕒 01:57
10. Once folded, cut the ham into half-sized pieces.
    🕒 02:22
11. In a separate bowl, combine 5 tbsp tempura flour, 1 tsp aonori (dried green seaweed), and 6 tbsp cold water. Mix to create the batter.
    🕒 02:38
12. Heat about 3mm of oil in a frying pan over medium heat.
    🕒 02:52
13. Once the oil is hot, dip the ham pieces with the filling into the batter and place them in the frying pan.
    🕒 03:03
14. When the bottom layer of batter starts to set and turn golden, before flipping, spoon some of the tempura batter over the top to help it set. [Key Tip!] Coating from the top will create a thin, beautiful finish.
    🕒 03:32
15. Once the other side is also set, remove from the pan and drain the oil. [Key Tip!] Be careful, as egg yolk escaping into the oil can cause splattering. If any egg comes out, remove just the egg from the oil before taking out the ham piece. Drain well and serve.
    🕒 04:01
16. Once drained, plate and serve. Enjoy!
    🕒 04:33