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ハッシュドポテト|料理研究家ゆかりのおうちで簡単レシピ / さんのレシピ書き起こしYukari's Kitchen

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材料

  • じゃがいも : 450g
  • (A)片栗粉 : 大さじ3
  • (A)塩 : 1/3 teaspoon
  • (A)顆粒コンソメ : 小さじ1/3
  • 油(揚げる用) : 適量
  • (B)ケチャップ : 大さじ3
  • (B)マヨネーズ : 大さじ1/2
  • (B)醤油 : 小さじ1/3
  • (B) Herbal salt : 小さじ1/2
  • (B)おろしニンニク : 小さじ1/2
  • (C)マヨネーズ : 大さじ2
  • (C)粒マスタード : 大さじ2
  • (C)はちみつ : 大さじ1
  • (C)醤油 : 小さじ1/2

所要時間

20分

手順

  1. 1) prepare 01:55

    Put (B) and (C) in separate containers and mix well.
    Peel the potatoes and remove the sprouts.
    Cut thinly into 5 mm width and cut into thin strips.

  2. 2) じゃがいもを温める 03:59

    Place 2 in a heat-resistant container, cover lightly with plastic wrap, and heat in a 600W microwave for 5-6 minutes.
    When the potatoes are soft, add (A) and mix well until the powderiness is gone.

  3. 3) 材料を冷やす 04:34

    4をフリーザーパックに入れ全体に広げ、1cm程の厚みにする。
    粗熱を取り、冷凍庫で1時間冷やす。

  4. 4) 形成する 05:26

    フリーザーパックをハサミで切り、生地を取り出す。
    1㎝幅に切る。

  5. 5) 揚げる 06:17

    フライパンに油を底から1㎝程注ぎ、170~180度になるまで温める。
    6を入れ、表面に焼き色が付くまで転がしながら5分程揚げる。
    焼き色が付いたものから取り出し、油を切ったら完成。

Point

・You can add curry powder or black pepper to your liking.
・I used new potatoes this time, but you can use any kind.
・When cutting potatoes, be careful not to injure them as they may wobble.
・Cut potatoes as finely as possible.
・Do not expose potatoes to water.
・If the dough is difficult to stretch, use a cotton swab to stretch it.
・As a guideline for cooling in the freezer, the dough should be hard enough to be cut with a knife.
・As a guideline for the frying temperature, fine bubbles appear first when the chopsticks are inserted.
・As it is frozen, the oil will splatter, so be careful.
・Be careful not to touch it at the beginning of frying, as it tends to lose its shape.
・You can reduce either salt or consommé when adding sauce.

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