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焼き白菜｜馬場ごはん〈ロバート〉Baba's Kitchenさんのレシピ書き起こし

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Baba Rice <Robert> Baba's Kitchen

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Ingredients

Chinese cabbage : 4 sheets
(A) Tempura flour : 80g
(A) Shirodashi : 大さじ2
水 : 100cc
サラダ油 : 大さじ2
(B) Vinegar : 大さじ1と1/2
(B) Soy sauce : 大さじ1と1/2
(B) Roasted sesame : 大さじ1/2
(B) Sesame oil : 小さじ1

Time required

15minutes

Procedure

1) prepare the cabbage 02:02
Make a cut in the core of the Chinese cabbage and split it in half by hand.
Wash and cut off the core.
Peel off the leaves one by one.
With the part along the core facing up, flatten it by hitting it with the back of a knife.
2) make clothes 04:17
Put (A) in a container.
Mix while adding water.
3) bake 05:22
Heat a frying pan and add salad oil.
Dip the Chinese cabbage in the batter and remove the excess batter.
Place the Chinese cabbage in a frying pan, cover with a lid, and cook over medium heat for about 2 minutes.
Turn over, cover and bake.
4) タレを作る 07:11
容器に(B)を入れる。
5) 仕上げる 07:43
3を裏返して取り出して完成。

Point

・The amount is for two people.
・Choose Chinese cabbage that does not have raised edges.
・Because the batter is thick, it becomes easier to get entangled with Chinese cabbage.
・Tempura flour can be replaced with chijimi flour.
・By baking with a lot of oil, the batter can be baked evenly.
・You can bake it on a hot plate.