(Recipe) Natto, Almonds and Corn Kakiage

Welcome to the Sushi Chef Institute. Today chef Andy shares an easy Kakiage recipe using Natto!
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Recipe:
Natto - 1 pack
Corn - 1 corn on the cob
Sliced almonds - 50 g
Flour -- 130 g
Ice Water - 100cc
Curry salt 50g salt & 5g Curry salt
How to make:
Mix Corn, almonds, and flour (2 spoons). Make tempura batter (100 g flour with 100 cc of ice water). Mix Natto with corn-almond-mix and tempura batter. Deep fry in vegetable oil pre-heated at 330 degrees for 3-4 minutes. Take a spoon of the final mix and drop into the hot oil.
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[@throughthicknthin2287]

Yum!! This looks so good! I'm so glad that I found your channel! I'm subscribing for more great recipe videos like this one! I can't wait to try this!

[@chefandymatsuda]

Thank you so much! We have another one coming up very soon! ;)