マグロのたたき｜オテル・ドゥ・ミクニさんのレシピ書き起こし
Hotel de Mikuni Time required : 20minutes
Tapioca milk tea | Transcription of recipe by LIFE.net [Life dot net]
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Ingredients
- Konjac tapioca black : 1 bag (200g)
- Sugar (* for removing lye) : 1 stick sugar
- Lacanto : 1/2 cup (half the amount in a 200 ml cup)
- processed soy milk : 400ml
- Tea bag of tea : 1 piece
Time required
40minutes
Procedure
-
1)
Remove the konjac tapioca lye
00:12
Sprinkle konjac tapioca with sugar, rub it in and leave it for about 30 minutes, wash it roughly, drain it thoroughly and remove the lye.
-
2)
Sprinkle konjac tapioca with lacant and heat over medium heat.
00:29
Transfer to a pan, sprinkle konjac tapioca with lacant and heat over medium heat. Lacanto will dissolve soon, so simmer until it is dry.
-
3)
Boil down and cool
00:52
After boiling down, remove the heat and let it cool.
-
4)
Make soy milk tea
00:55
Pour soy milk into another pot and put a tea bag of black tea over low to medium heat. Warm until just before boiling, mixing occasionally so that the film does not stick, remove the rough heat and cool firmly.
-
5)
Pour into a glass
01:29
Put any amount of tapioca in a glass and pour soy milk tea to complete.
Point
・ Tapioca konjac is delicious if you sprinkle it with sugar first, remove the lye, and then boil it without worrying about the odor.
・ If you boil it well, the texture will be a little firmer, so it will be more tapioca-like.
・ If the film is a little stretched, strain it with a tea strainer.
・ It is delicious with plenty of soy milk, but if you are concerned about sugar and calories, add ice and pour 200 ml.
・ As a guide, tapioca should be about 100g, which is 2 to half a tablespoon. It's delicious if you add a lot.
・ If the straw is thin, it cannot be sucked, so use a thick straw.
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