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きのこ漬け（揚げきのこの酢漬け）｜くまの限界食堂さんのレシピ書き起こし

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Kuma's limit cafeteria

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Ingredients

Mushrooms (shimeji mushrooms, maitake mushrooms, king oyster mushrooms, shiitake mushrooms, etc.) : 300g
ネギ : 15cm
片栗粉 : 大さじ3
(A) Soy sauce : 大さじ3
(A) Mirin : 大さじ3
(A) Vinegar : 大さじ1
鷹の爪 : 1本
油 : moderate amount

Time required

30minutes

Procedure

1) prepare 00:33
Separate the maitake mushrooms and put them in a plastic bag.
Remove the stalks of the shimeji mushrooms and separate them into pieces.
Remove the stem from the king oyster mushroom, cut a cross at the base, and split it.
Remove the stem from the shiitake mushroom, cut off the stem, cut into appropriate sizes, and make a cross incision in the cap.
Cut off the base of the spring onion and cut diagonally.
Add the potato starch and sprinkle it over the entire surface while shaking.
Put (A) in a bowl and mix.
2) fry mushrooms 03:04
Put oil in a frying pan and heat it.
Fry 1 mushroom.
When it is colored, flip it over and fry both sides.
Take it out and drain the oil.
3) make pickled sauce 04:37
Add the onions to the frying pan and fry.
Add the sauce from 1 and heat over low heat for 1 minute.
Add eagle claws.
4) 漬ける 05:26
Put 2 in a storage container and soak in 3 while still warm.
Finished on a plate.

Point

・Cut the mushrooms into large pieces.
・It is good to grill the green onions until they are browned and give off a nice aroma.
・If you want to add spiciness, add chopped hawk's claws.
・You can eat it as it is without pickling, or you can eat it after cooling down.
・Put it on top of tofu or dipping sauce, and goes well with meat and fish.
・Can be stored in the refrigerator for 2-3 days.