A lightly seasoned fluid batter is prepared by kneading a mixture of wheat flour containing gluten, a small amount of swelling agent, additives including a first seasoning for lightly seasoning a whole shell, and water in an amount 3 to 5 times as much as the wheat flour by weight. Also, roasted meat pieces are obtained by preparing sliced livestock meat (5 to 15 g), impregnating the meat with a second seasoning having a soy sauce flavor and a strong taste, and roasting. Edible oil is applied inside of hemispheric cavities (34 to 60 mm in diameter) provided on a preheated mold, and the batter is poured on top thereof. The roasted meat pieces are put further on top thereof, and the whole of the batter disposed in the cavities of the mold is turned while heating to make spherical products. The resultant spherical products are seasoned by spraying or applying a third seasoning having a soy sauce flavor and a light taste.
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