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チーズと里芋の混ぜ焼き｜kattyanneru/かっちゃんねるさんのレシピ書き起こし

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kattyanneru

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Ingredients

taro : 2 (150g)
Leek : 1/2 bundle (50g)
mixed cheese : 60g
(A) dashi stock : 1 teaspoon
(A) Egg : 1 piece
(B) Katakuriko : 1 tablespoon
(B) water : 4 tbsp
サラダ油 : 適量

Time required

30minutes

Procedure

1) heat the potatoes 00:38
Wash the taro well and put it in a heatproof bowl with the skin on.
Wrap and heat in a 600W microwave for 3 minutes and 30 seconds.
Peel off the skin while soaking in water.
2) make the dough 01:11
Mash 1 with a masher.
Add (A) and mix well until sticky.
Add (B) and mix further.
3) add chives and cheese 01:50
Cut the chives into 2-3 cm wide pieces and add them to step 2.
Add mixed cheese and mix.
4) fry in a frying pan 02:08
Heat salad oil in a frying pan over medium heat.
Once warm, pour the batter into it and shape it into a flat circular shape.
Once it's browned, take it out on a plate, flip it over, and bake the other side.
5) 裏面を焼く 03:02
Bake the back side while adjusting the shape, take it out and cut it into easy-to-eat sizes.
Arrange on a plate and complete.

Point

・Since the taro will be hot after being heated in the microwave, remove the skin while soaking in water while being careful not to burn yourself.
・When one side of the dough is burnt and you take it out on a plate, if oil remains in the frying pan, it may cause burns, so pour the remaining oil over the dough.
・When finished, enjoy with ponzu sauce or vinegar soy sauce.
・Because the dough is loose, it is better to cut it before serving it directly on the plate.