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1
Chop the onion finely, saute with the ground meat, and season with salt and pepper.
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2
When it's cooked, turn off the heat and swirl in the katakuriko dissolved in water.
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3
Mix in well to heat through.
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4
Cut each hanpen into 4 small triangles.
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5
Make a cut into the bottom of each triangle to make little pouches.
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6
Stuff the cooled meat mixture into each hanpen triangle pouch.
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7
It's about 2 tablespoons each.
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8
Be careful not to rip the hanpen, and stuff them very full.
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9
This way, the hanpen won't shrink when they're deep fried and will look nice.
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10
Dissolve the flour in the water.
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11
Dip the stuffed hanpen triangles in the batter, then coat with panko.
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12
Do this part carefully since the filling tends to fall out.
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13
Deep fry the triangles in 360F/180C.
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14
Hold each triangle with your fingers, filling side down, in the oil for a few seconds.
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15
This is to make a lid.
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16
Even if they're not coated properly, the filling won't drop out.
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17
After a few seconds, release the triangle and deep fry as usual.
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18
The filling is already cooked through so you just need to fry them until they're golden brown on the outside.
