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Crispy Potatoes｜Transcription of [Kottaso Recipe]'s recipe

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

potatoes : Six
(A) Soy sauce : 大さじ2
(A) Mirin : 大さじ1
(A) Mentsuyu (4x concentrated) : 大さじ1/2
(A) salt and pepper : 少々
(A) grated ginger : 小さじ1
(A) grated garlic : 小さじ1
(A)コンソメ : 小さじ1
米粉、片栗粉(半々) : 適量
米油 : 適量

Time required

30minutes

Procedure

1) Pretreat the potatoes 00:40
Peel the potatoes and remove the sprouts.
2) make sauce 01:04
Put (A) in a cup and mix
3) cut potatoes 03:28
Cut the potatoes into 1 cm wide rounds.
4) タレに漬ける 04:44
Put the potatoes in a ziplock bag, add the ingredients from step 2, and marinate with your hands for about an hour.
5) じゃがいもを衣につける 05:15
Put the potato starch and rice flour in half in a bowl and mix to make the batter.
Apply the batter to the potatoes and arrange them on a tray.
6) fry 06:59
Put about 1 cm of rice oil in a frying pan and heat it to over 160 degrees.
Add potatoes and fry for 1 minute without touching.
Turn over and fry for about 1 minute on both sides until browned.
When fried, take it out in a bat and complete.

Point

・Add mayonnaise or ketchup (mayonnaise is especially recommended) to your liking.
・If the potatoes are too big (thick) or if you're worried about them being cooked all the way through, wrap them in plastic wrap and heat in the microwave for a few minutes before frying (before coating).
・You don't have to peel the potatoes if you like.
・ Instead of mentsuyu, you can use shiro-dashi or chin-dashi as a substitute.
・By making a batter with half potato starch and half rice flour, it has a light texture.
・If rice oil is not available, salad oil can be substituted. Rice oil is healthier and reduces oil absorption.
・Be careful not to let the temperature of the oil rise too high, as it is easy to brown.