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French fries｜George George / Jiro ch's recipe transcription

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Ingredients

Potato (Baron Potato) : Four
ニンニク : 4かけ
生姜 : 5g
(A) Soy sauce : 大さじ4
(A) Honey : 大さじ2
(A) Granule chicken bouillon : 小さじ1
(A) paprika powder : 2g
(A) Cumin powder : 1g
Batter (rice flour: potato starch) : Ratio of rice flour 1: potato starch 3
片栗粉(衣用) : 適量
塩 : 適量
黒胡椒 : 適量
レモン : 適量

Time required

20minutes

Procedure

1) prepare 00:00
Peel the potatoes, remove the sprouts, and soak in water.
In a bowl, grate garlic and ginger.
2) make pickled sauce 01:29
Add (A) to the bowl of 1 and mix.
3) pickle 02:14
Cut the potatoes into round slices of 1cm to 1.5cm and sprinkle with salt to draw out the moisture.
Place the potatoes in a ziplock bag or vacuum pack so that they do not overlap, and pour 2 over the top.
Tighten the opening to remove the air, and marinate in the refrigerator for 1 hour.
4) 揚げる 03:50
Remove 3 from the refrigerator and strain the sauce through a sieve.
Cover with batter and deep-fry at 150-160°C for about 15 minutes.
When the front and back are golden brown, take them out and sprinkle with black pepper.
5) Serve 00:00
Arrange on a plate and garnish with lemon to finish.

Point

・Umami-infused potatoes with a spicy aroma that will keep you from getting tired.
・The marinated sauce can be reused as another substitute, or it's delicious to marinate chicken.
・Wheat flour and salad oil can be used as well as rice flour and rice oil.
・After coating, fry quickly.
・Rice flour and potato starch are blended at a ratio of 1:3.
・It is recommended to use rice oil as it does not smell like fried food.
・The soaking time is not included in the required time.