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Deep-fried Isobe｜Cooking researcher Ryuji's buzz recipe Transcript of recipe

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Cooking expert Ryuji's buzz recipe

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Ingredients

Chikuwa : 5 (120g)
(A)青海苔 : 小さじ1
(A)鰹節 : 2g
(A)片栗粉 : 大さじ1と2/3
(A)薄力粉 : 大さじ1と2/3
(A)塩 : 小さじ1/4
(A)味の素 : 2振り
炭酸水 : 大さじ2と1/2
サラダ油(揚げ用) : 適量

Time required

15minutes

Procedure

1) make preparations 02:23
Warm the katsuobushi in the microwave for 40-50 seconds.
Cut the chikuwa diagonally into 1cm pieces.
Crush the warm katsuobushi into powder.
2) make clothes 03:42
Put (A) in a bowl and mix.
Add carbonated water and mix.
Add the chikuwa and cover with the batter.
3) fry 50:00
Add 1 cm of salad oil to the bottom of a frying pan and heat over medium heat.
Fry each chikuwa in two batches.
When the whole is browned, take it out and drain the oil.
4) 盛り付ける 07:46
Sprinkle with an appropriate amount of salt to your liking.
Arrange on a plate and complete.

Point

・Pulverize dried bonito and mix it with the batter.
・Cut the chikuwa diagonally to increase the surface area and make it easier to coat.
・Aosa can be used instead of green laver. (Aosa is cheaper)
・If you add equal amounts of potato starch and cake flour, the texture will be better.
・By combining inosinic acid from dried bonito and glutamic acid from Ajinomoto, the umami is doubled.
・When carbonated water is added, the batter contains air and the texture lasts.
・When the batter is not completely covered, add (A) to the same size.
・Heat the shallow oil over medium heat. (strong medium heat is also possible)
・When bubbles come out from the tip of chopsticks, start frying.
・Because chikuwa swells when fried, do not add too much at once.