The reason for coating the fins of the young sweetfish with powder, as if applying cosmetic salt, is to help them spread out. By putting them into the pot vigorously, the fins will hit the oil and spread out nicely. Also, use the side of the pot to shape the sweetfish so that it will look dynamic when served.
This time, I've picked out foods that taste the best in early summer. I think it's important to use seasonal foods that are domestically produced and not grown with excessive effort. I hope to be able to provide my customers with delicious, fresh foods in their freshest state.
When coating the sweetfish in batter, the batter is wiped off the head and back with fingers, to ensure that the frying times are uniform depending on the part. Additionally, the sweet potato Beni Haruka is cut into large pieces and deep-fried for around 20 minutes (for 200g), turning it over several times in the pan. It is then wrapped in baking paper to remove excess oil, left to rest, and cut before being served. A butterfly made from sweet potato is served on the side. Even if couples visit the restaurant, we only serve this to the woman, but it is often requested when entertaining foreign guests. They are very pleased when we show them how to cut the butterfly shape.