Cut the onions into wedges, and separate the layers.
Cut the pork into 5 mm width strips.
Mix the onion, pork and [A] ingredients, and mix well with your hands for at least 3 minutes.
It will be watery for the first minute or so.
As you continue mixing and kneading, it will become thick as shown here. When it reaches that stage, it's time to deep fry.
Slide in bite sized portions of the batter-onion-pork mixture into oil heated to medium temperature, using a wooden spatula or a large spoon.
Deep fry for 7-8 minutes over medium heat. When the surface is golden brown and crispy, the fritters are done.
If the oil is too hot the fritters will burn so be careful. If they are golden brown they're fine.
Eat the kakiage fritters as-is while hot.
Story Behind this Recipe
This is a recipe my father created.
The katakuriko potato starch flour will get rather thick as you mix it, but if you leave it for a while it will get watery again. Give the batter a good mix just before deep frying. The key is to mix the batter well with your hands until it starts to get thick and sticky.