煮物（干し椎茸のうま煮）｜coris cookingさんのレシピ書き起こし
coris cooking Time required : 35minutes
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ちくわ焼き（ちくわの磯辺焼き）｜Koh Kentetsu Kitchen【料理研究家コウケンテツ公式チャンネル】さんのレシピ書き起こし
お気に入りに追加![Koh Kentetsu Kitchen [Cooking expert Koh Kentetsu official channel]](https://yt3.ggpht.com/ytc/AL5GRJXkixvSdGXlRGF-ywnJR6LVnaxP_qXx13XREdIO=s240-c-k-c0x00ffffff-no-rj)
- チャンネル登録者数
- 166.0万人
- 再生回数
- 2.4億回
- 動画数
- 392本
材料
- Chikuwa : 4
- (A) Flour : 大さじ4
- (A) Katakuriko : 大さじ2
- (A) Water : 大さじ5
- 青海苔 : 小さじ1
- サラダ油 : 適量
- マヨネーズ : 適量
- 七味唐辛子 : 適量
所要時間
15分
手順
-
1)
Preparing the Chikuwa
00:42
Cut the chikuwa into 8 equal pieces.
-
2)
make clothes
01:14
Put (A) in a bowl and mix.
Add seaweed and mix. -
3)
bake
01:47
Add salad oil to a frying pan and heat over medium heat.
Add chikuwa to 2 and mix.
Add half of the battered chikuwa and bake over medium heat for 2-3 minutes.
When it is browned, flip it over and bake for 2 minutes.
Take it out and drain the oil.
Bake the rest in the same way. -
4)
盛り付ける
03:17
Place 3 on a plate.
Completed with mayonnaise and shichimi pepper.
Point
・Adding potato starch improves the texture of the batter.
・During step 3, remove the chikuwa if they stick together.
・It is the best item for snacks.
・Add mayonnaise and shichimi chili pepper to your liking.
・By cutting the chikuwa into thin strips, the batter will easily get tangled.
・Instead of green seaweed, you can use grated cheese or chopped red pickled ginger for the batter.
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