4 pieces medium to large size ahi belly
3 cups cornstarch
1 cup flour
2 teaspoon salt or to taste
1 teaspoon pepper or to taste
Shoyu Chilli Sauce:
1 cup Tanioka’s shoyu
1 cup Tanioka’s chilli pepper water
Green onions- chopped
Round sweet onions- sliced
Mix the cornstarch and flour, salt and pepper together and dip the ahi belly in the dry mixture and deep fry in heated oil until crispy brown.
Mix shoyu chilli sauce and dip the crispy ahi belly and serve hot.