The name of the dish, "Oharaki," refers to a dish in which ingredients are cut into thin clappers or 1,600 pieces, lined up and tied with seaweed or dried gourd to resemble firewood, and is named after the black wood firewood produced in Ohara, Kyoto. As it resembles firewood, it is a dish that is often made in autumn and winter, and although this time it is fried, it can also be used for cooking or as a vinegared dish.

The most important thing when deep frying is the temperature of the oil. If the temperature is low, the food will be oily, and if it is too high, it will burn. It is often said that 170°C is good for deep frying, but this is only a guideline for frying tempura well. Of course, the optimum temperature will differ depending on the ingredients and the amount of food you are frying. If you are frying about three items at a time, it is okay to use a slightly lukewarm oil, but if you are frying 10 items at once, the temperature of the oil will drop when the ingredients are added, so you will need to set the oil temperature a little higher to begin with.

1. Cut the hairtail fish into fillets and sprinkle with salt. Cut the hairtail fish into 7cm long, 3mm thick rectangular prisms and prepare 30g of each. Cut the sweet potato into 6cm long, 3mm thick rectangular prisms and prepare 20g of each.

② Sprinkle potato starch on the cutlassfish and sweet potato, then divide each into two equal parts.

3) Cut the nori seaweed into strips, tie the tachiuo and Sweet potato together, roll the nori seaweed around it and secure with egg white to make two bundles.

④Fry in 170℃ oil until golden brown, then sprinkle with salt.

⑤ For the leaf pumpkin, peel the pumpkin into the shape of a leaf. For the ginkgo yam, peel the yam into the shape of a ginkgo nut. After that, deep fry the leaf pumpkin, ginkgo yam, and Fushimi chili peppers, and sprinkle with salt.

⑥Crack the ginkgo nuts, peel off the thin skin in low-temperature oil, and sprinkle with salt.

⑦Cut the sudachi citrus fruit in half and arrange it colorfully.