I had a lot of kabocha sweet potatoes at home, so I made sweet potato fries. Then it suddenly occurred to me—what if I fried them like tonkatsu? I coated them in flour, then in dry breadcrumbs, and fried them, and they turned out incredibly crispy and delicious! They were the perfect example of “crispy on the outside, soft and moist on the inside.” Even the golden-brown color looked just like tonkatsu, don’t you think?
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