Egoma Leaf Jeon

• 250 grams Ground pork
• 150 grams Tofu
• 1/2 Minced onion (small)
• 2 tsp Minced garlic
• 2 tbsp Katakuriko
• 1 Salt and pepper
• 1 Red chili pepper
• 2 Eggs
• 1 Flour
• 1 Sesame oil
• 3 tbsp Soy sauce
• 3 tbsp Vinegar
• 1 tbsp Sugar
• 1 tbsp Red pepper powder (finely or coursely powdered)
• 2 tsp Garlic
• 1 optional Green onions
• 1 tbsp Sesame oil
• 1 tbsp Water

1. Place the ingredients into a bowl and mix together well.
2. Once combined, add the red chili pepper.
3. Wash the egoma leaves and pat dry well.
4. Dust flour over the inside surfaces.
5. Place the filling on one half of the leaf.
6. Make sure the thickness is uniform.
7. Fold in half.
8. After folding in half, dredge completely with flour.
9. Beat the egg.
10. Coat Step 6 completely with the egg.
11. Heat sesame oil in a frying pan (a somewhat large amount) and slowly fry the leaves on medium heat.
12. Try not to brown them.
13. Once both sides have cooked, push down from the top and if they have hardened, they are done cooking.
14. If they still feel elastic, then they haven't been cooked through yet.
15. Cut the larger leaves in half and neatly arrange on a dish.
16. They're done.
17. Enjoy them with the sauce or with ponzu sauce.

ground pork, onion, garlic, katakuriko, salt, red chili pepper, eggs, flour, sesame oil, soy sauce, vinegar, sugar, red pepper, garlic, onions, sesame oil, water

Taken from cookpad.com/us/recipes/155571-egoma-leaf-jeon (may not work)