武島たけしの極み飯 / Kiwami-Meshi Time required : 30minutes
- potatoes : 5 pieces
- 塩 : 適量
Peel the potatoes and soak them in water.
Slice into 1.5cm wide slices and soak in water.
Put the potatoes in a pot and add more water so that they are submerged.
Cover with a lid, heat over high heat, and when it boils, reduce the heat to medium and boil for 3 minutes.
Discard the hot water and mix while blowing off the water over high heat.
Turn off the heat, sprinkle with salt, and mix everything together.
Arrange on a plate and complete.
・By exposing the potatoes to water to remove the starch, the taste is adjusted.
・When making powdered potatoes, you can chop them into chunks.
・Round slices are less likely to fall apart when boiled.
・Adjust the boiling time of the potatoes while observing the situation.
・After discarding the hot water, heat until the water is completely gone, and keep stirring so as not to burn it.
・When using potatoes for arranged dishes, mix them so that they do not collapse.
[Arrange powdered potatoes into tempura]
・For batter, mix tempura flour and potato starch at a ratio of 9:1, add egg and cold water and mix. Add aonori.
・Ingredients: 40g tempura flour, 5g potato starch, 1/2 egg, appropriate amounts of water and aonori.
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