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Deep-fried burdock | Transcription of recipe by Kenmasu Cooking

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材料

  • Burdock : Two
  • 大葉 : 1 sheet
  • lemon : 1 piece
  • water : 500ml
  • Mentsuyu : 100ml
  • garlic : moderate amount
  • 生姜 : moderate amount
  • (A) salt and pepper : 適量
  • (A) Soy sauce : 小さじ1
  • (A) Liquor : 小さじ1
  • 片栗粉 : 適量
  • 揚げ油 : 適量
  • 七味唐辛子 : 適量
  • マヨネーズ : 適量

所要時間

15分

手順

  1. 1) cut the burdock 01:26

    Wash the burdock root and cut it into 6 pieces.
    Cut each slice lengthwise into quarters.
    Soak immediately in water.

  2. 2) parboil 03:09

    Put water and 1 in a pot and ignite.
    Add mentsuyu and boil for about 2 minutes.

  3. 3) pickle the seasoning 04:59

    Prepare ice water in a bowl.
    Separate the boiled burdock and juice into a bowl and cool with ice water.
    When the steam stops coming out, return the burdock to the juice and soak for 30 minutes.

  4. 4) to season 07:33

    Raise the burdock root in a colander and wipe off the moisture with kitchen paper.
    Grate garlic and ginger and add (A).
    Sprinkle potato starch evenly.

  5. 5) fry 09:40

    Heat the oil in a frying pan to 160-180℃ and fry 4.
    Don't touch it too much at first, loosen the lumps and when they float, take them out and drain the oil.
    Cut the lemon into wedges.

  6. 6) 皿に盛る 11:07

    皿に大葉とレモンと一緒に盛り付ける。
    お好みで七味唐辛子とマヨネーズを添えて完成。

Point

・If the burdock is dirty, lightly scrape it with the back of a knife.
・Because burdock roots have a strong bitter taste, soak them in water immediately after cutting to prevent discoloration.
・By pre-boiling the meat before frying, it will be easier for the meat to pass through and it will be delicious.
・If you boil it too much, the texture will be bad, so it is important to add it to the mentsuyu while it is cold.

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