Cut the anago into thirds.

Slice the eggplant diagonally into rounds, soak in water, and drain. Cut the bell pepper into quarters lengthwise.

Remove the pits from the pickled plums and mash them with a knife.

Place the anago skin-side up, spread mashed plum on top, add a shiso leaf, and roll tightly. Secure with a toothpick. Repeat for 6 rolls.

Mix the batter ingredients (flour, potato starch, egg, and water) in a bowl.

Heat salad oil in a frying pan to 170°C. Dip the eggplant and bell pepper in the batter and fry for about 1 minute, flipping occasionally. Remove when cooked through.

Reheat the oil to 170°C. Dip the anago rolls in the batter and fry for 2–3 minutes, flipping occasionally, until cooked through.