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Deep-fried pumpkin | Transcript of [Kottaso Recipe]'s recipe

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Kottaso Recipe [Kottaso Recipe]

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Ingredients

Pumpkin (sliced) : 3 packs
(A) Soy sauce : 大さじ2
(A) Mirin : 大さじ1
(A) Agodashi (four times concentrated) : 大さじ1/2
(A) Consomme : 小さじ1
(A) Black pepper : 適量
(A) Ginger tube : 小さじ1
(A) Garlic tube : 小さじ1
(B) Rice flour (for coating) : moderate amount
(B)片栗粉(衣用) : 適量
米油 : 適量
マヨネーズ : 適量

Time required

25minutes

Procedure

1) prepare the pumpkin 00:21
Cut off the stem of the pumpkin and cut it into bite-sized pieces.
Put the pumpkin and (A) in an airtight bag, rub the top of the bag together, and let it soak at room temperature for 30 minutes.
2) fry 04:32
Put (B) in a vat, mix, and coat the front and back of 1.
Add rice oil about 1 cm from the bottom of the frying pan, heat it, and fry 1.
Heat for about 1 minute, then turn over, fry for another minute and remove.
3) Serve 07:29
Spread kitchen paper on a plate and serve it to complete.

Point

・In addition to ago dashi, you can also use white dashi or mentsuyu.
・Even if there is no consomme, it will be delicious.
・This time, rice flour and potato starch are blended in half, but you can use only potato starch.
・Packed pumpkins (uncut) can be easily cut by heating them in the microwave.
・It may seem that the frying time is short, but there is no problem because the marinade will release water and soften it, and the residual heat will cook it.
・The addictive taste of fried chicken and the sweetness of the pumpkin spreads out afterward.
・Because it uses rice flour and rice oil, it is light and not heavy on the stomach.
・It's a simple recipe to pickle and bake (age-yaki), but it's so delicious that even children who don't like pumpkin will love it.
・The soaking time is not included in the required time.