Steps

1. In a bowl, add 1 tbsp Mayonnaise. Gradually add 20ml Cooking Sake (Rice Wine) while mixing well to prevent lumps. Add 60ml Water and mix further. (Key Tip!) Adding mayonnaise to cooking sake and mixing prevents lumps.
   🕒 02:12
2. Cover with plastic wrap and refrigerate. Simultaneously, chill 50g All-purpose Flour. (Key Tip!) Chilling ingredients makes the batter crispier.
   🕒 02:38
3. Trim the root ends of 1 stalk Leek, then thinly slice diagonally about 5mm thick. Place the sliced leeks in a bowl.
   🕒 02:56
4. Wash 5 Shiso Leaves (Perilla) under water and pat them thoroughly dry. Trim the stems, roll them tightly from the stem end, and cut in half. Stack the halves and slice thinly about 5mm wide to create a chiffonade. Add the chopped shiso leaves to the bowl.
   🕒 03:38
5. Cut 50g Shredded Dried Squid into bite-sized pieces. Add the cut squid to the bowl.
   🕒 04:33
6. Roughly chop 30g Red Pickled Ginger. (You can also use it as is). Add the chopped red pickled ginger to the bowl.
   🕒 04:50
7. Mix all the ingredients in the bowl (leeks, shiso leaves, shredded squid, red pickled ginger) thoroughly. Sprinkle and coat everything evenly with 1.5 tbsp All-purpose Flour (for coating). (Key Tip!) Coating with flour helps the batter adhere better to the ingredients.
   🕒 05:06
8. Take out the batter mixture and chilled all-purpose flour from the refrigerator. Add the chilled 50g All-purpose Flour (for batter) to the batter bowl and gently mix with chopsticks. It's okay if some flour remains slightly unincorporated. Pour all the batter into the bowl with the ingredients and mix gently until everything is coated.
   🕒 05:37
9. Pour about 1cm of Vegetable Oil (for frying) (as needed) into a frying pan, and heat over medium heat to 170℃ (340°F). (Key Tip!) The oil is ready when small bubbles gently rise from the tip of a chopstick.
   🕒 06:24
10. Carefully add portions of the ingredient mixture to the hot oil using chopsticks or a ladle. Spread them out slightly with a chopstick once in the oil, then quickly shape them and fry. Press down gently to help them hold their shape as they fry. Once the shape is firm, flip and fry the other side. Fry for a total of about 3 minutes, or until golden brown and crispy all over. Remove from the oil, drain well, and serve. (Key Tip!) Spreading them out slightly allows the oil to penetrate and cook the inside, ensuring a crispy finish. Adjust the oil temperature as needed while frying. If it's difficult to spread with chopsticks, you can fry small portions without spreading.
    🕒 06:43