- 4 chikuwa
- 2 tsp green tea leaf
- 3 tbsp potato starch
- oil for deep- fry
- salt for garnish
- Cut the chikuwa in half and 1cm wise diagonal.
- Grind the green tea leaf until finely in a grinding bowl, and mix with the potato starch, and coat the chikuwa with then.
- Place the chikuwa in oil at 170℃, and deep-fry. When the batter is crispy, drain on a tray.
- Arrange the chikuwa on a plate, and garnish with salt. Eat while apply the salt.
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