Ise lobster deep-fried bean curd伊勢海老の生揚げ

熱い油にひとくぐり、氷水に落とされ太白油の旨みをまとう。
湯引きとはまた違う深い甘みを引き出す。

After briefly dipping it in hot oil, it is then dropped in ice water and filled in the flavor of the raw sesame oil.
This creates a deep sweetness that differs from that created by scalding.