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1
Peel the potatoes and slice into 7 mm chunks.
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2
Run water over the slices, and microwave for 2 minutes.
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3
Mix together the garlic, sugar and mayonnaise, then add milk and mix well.
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4
Add lemon juice and salt and pepper at the end.
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5
Mix after each addition.
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6
Rub salt and pepper into the cleaned and dried shrimp.
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7
Season the potatoes with salt and pepper also.
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8
Boil the fava beans quickly and peel off the skin.
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9
Coat the ingredients with cake flour and katakuriko, and deep fry in hot oil until crisp (you can also shallow fry in 1 cm of oil).
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10
Drain on paper towels or a rack, mix with the ingredients while still hot and it's done.
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11
If you are shallow frying the ingredients, start by frying the shrimp first since they have moisture.
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12
This minimizes oil splatter since there is more oil in the pan at the start.
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13
Follow up with the potatoes and beans which need less oil to fry.
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14
If you have small children, after transferring the food to individual serving plates, add ketchup to their portion (about 1/2 teaspoon).
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15
They'll love it.
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16
When fava bean season is over, edamame are delicious in this, too.
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17
There are beans all year round.
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18
Use whatever beans are in season.
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19
I recommend serving this with crispy raw vegetables like lettuce and mizuna greens.
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20
You can double the sauce and use some of it as salad dressing.
