Crispy and Delicious Penny Pinching Karaage using Pork Off Cuts

• 220 grams Thinly sliced pork offcuts
• 1 dash Salt and pepper
• 3/4 tsp each or 1 1/2cm from a tube Garlic and ginger (grated)
• 2 tsp Mayonnaise
• 2 tsp Soy sauce
• 2 tsp Sake
• 1 tsp Sesame oil
• 1 dash Umami seasoning (optional)
• 1 Egg
• 1 1/2 tbsp each Katakuriko and flour
• 1 1/2 tbsp each Katakuriko and flour

1. Put the pork and the ingredients in a plastic bag, and rub well.
2. Break the egg into the bag and work it.
3. Add katakuriko and flour to the bag to finish, and coat the meat evenly.
4. Put the dry ingredients for coating in another bag and shake well to mix.
5. Put the combined dry ingredients in a shallow tray or plate (you can use the tray the meat came in) and spread them out.
6. Take chunks of the pork from the bag, and place on the flours, leaving space between the chunks.
7. Coat the pork nuggets in the combined flours, and deep fry in 360F/180C oil a few at a time.
8. When the bottom becomes firm, flip the nuggets over.
9. Turn and stir occasionally with cooking chopsticks as the nuggets fry.
10. When they are golden brown on both sides, drain on paper towels.
11. (The nuggets are cooked through when you feel a slight vibration when you hold them with cooking chopsticks. )
12. Serve on a plate and they're done!
13. Optionally serve with lemon wedges and a little salt.

pork offcuts, salt, garlic, mayonnaise, soy sauce, sake, sesame oil, egg, flour, flour

Taken from cookpad.com/us/recipes/171957-crispy-and-delicious-penny-pinching-karaage-using-pork-off-cuts (may not work)