Ingredients (Easy-to-prepare amount)
| Cucumber Pickles | 6 large cucumbers (200g) |
|---|---|
| Flour | As needed |
| [Batter] Beaten egg | 25g |
| White wine | 1 tsp |
| White wine vinegar | 1 tsp |
| Water | 1/2 Tbsp |
| Flour | 30g |
| Salt | Pinch |
| Pepper | Pinch |
| Deep frying oil | As needed |
| [Dipping Sauces] | |
| [Wasabi Sauces] Mayonnaise | 3 Tbsp |
| S&B Wasabi Paste | 2 tsp |
| [Yuzu-kosho Sauces] Mayonnaise | 3 Tbsp |
| S&B Prepared Spicy Citrus Paste (Yuzu-kosho) | 1 tsp |
| [UMAMI TOPPING Sauces] Mayonnaise | 3 Tbsp |
| S&B UMAMI TOPPING Crunchy Garlic with Chili oil | 2 tsp |
做法
- Drain the liquid from the pickles and cut them into 5-6mm-thick slices.
- Put the ingredients for the [Batter] into a bowl and mix using a whisk until smooth.
- Lightly coat [1] with flour, batter [2], and fry until lightly browned.
- Serve on a plate with dipping sauces (each S&B product mixed with mayonnaise).
