I'm going to make the broth for the glutinous rice paste first!! (If you're lazy about this process, you can just use water ^^) But.. Even if it's cumbersome, if you go through this process, it'll be more savory? This makes it more delicious^^
Drain and trim anchovies and stir-fry dried pollack, anchovies, and dried shrimp for broth in a dry pan to remove the fishy taste

If the fishy scent disappears and there is a savory smell, add 2L of water and boil the broth. When the water boils, reduce the heat to medium and simmer for about 15 minutes

When the broth cools down, make glutinous rice paste. You can use glutinous rice through a sieve.. I was lazy, so I just put it in and boiled itAt this time.. If you stir slowly, the glutinous rice powder may get tangled as it is, so stir quickly to dissolve it. Put glutinous rice powder in the cold broth and stir constantly to make sure it doesn't melt on the floor. Add soy sauce or salt and season it saltyly

Leave the heat on medium low!! When the grass is finished, add a spoon of sesame oil at the end and turn off the heat. The glue concentration is thick, but like in the picture, it's drizzzzzzzzzzzzzzzzz? I like how much it falls. It's hard to explain in words Cool down the glutinous rice paste completely and use it

Apply a lot of cooled glutinous rice paste and fold it in half.

After folding it in half, put on a lot of glutinous rice paste and put toppings on top

Make the same for sesame seeds and dried shrimp. If you want to make it smaller, cut the seaweed into 1/2 or 1/4 sizes^^

I made it with a dryer next to me!! (Actually, I delayed making dried seaweed chips.).. I was too lazy to take out this dryer, so I got it as a gift after I got married.. I think it's been 5 years since I took it outLOL) I used a 6-layer liquid dryer.
When I made it bigger, 24 sheets of seaweed went in. Dry it at 50 degrees 50 for about 12 hours. I don't know if the dryer's working.. The time, the temperature.. at one's own discretion

After about 12 hours, I saw it the next morning and it was well dried^^
I fried everything to share.. If you want to keep it for a long time, put it in a zipper bag and keep it in the freezer. Take it out and fry it when you want to eat it^^

When it's fried, the oil gets soggy? You can only use 's oil. I'm a little bloated.
Raise the oil temperature over high heat and soak the wooden chopsticks, and it is a suitable temperature to fry when bubbles rise. If the oil temperature is too high, the oil may burn, so preheat it and fry it on medium heat. Add the oil and fry it back and forth within 30 seconds. The highlight I made was thick, so it didn't dry even if I didn't press it with chopsticks. If you made it with a single layer, hold both sides of the seaweed with chopsticks and press it to fry it so that it doesn't dry.
Place the finished highlight on a kitchen towel to remove the oil