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舞茸の唐揚げ｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし

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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Maitake mushroom : 1 bag (150g)
片栗粉 : 適量
(A) Soy sauce : 大さじ1
(A) cooking sake : 小さじ2
(A) sugar : 小さじ1/2
(A) grated garlic : 小さじ1/2
(A) grated ginger : 小さじ1/2
(A) Sesame oil : 小さじ1/2
揚げ油 : 適量

Time required

25minutes

Procedure

1) maitake mushrooms 01:14
Turn the maitake mushrooms over, make an incision on the buttocks, and tear into easy-to-eat pieces.
2) make mixed seasoning 01:33
Put (A) in a bowl and mix.
3) Season the maitake mushrooms 01:55
Add the maitake mushrooms from step 1 to the bowl from step 2 and mix everything together.
Marinate for 5 minutes and mix again.
Spread potato starch on a tray, and sprinkle the maitake mushrooms with potato starch.
4) 揚げる 03:23
フライパンの底から5㎜程の深さまで油を注ぎ、火にかけて180度まで温める。
3の舞茸を加え、時折裏返しながら、弱めの中火で5分程揚げる。
5) 仕上げる 04:52
揚げ終わった舞茸は、ザル等にあげ、3分程置いて油を切る。
皿に盛って完成。

Point

・Maitake mushrooms can be substituted with other mushrooms.
・By adding sugar to the combined seasoning, you can bring out the richness.
・Since the maitake mushrooms are uneven, it is difficult for the sauce to get entangled, so when seasoning in step 3, mix the maitake mushrooms with the sauce thoroughly before entangling them. Be careful not to break the maitake mushrooms.
・Deep-frying the maitake mushrooms for about 5 minutes will improve the texture.