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磯辺揚げ（ちくわの磯辺揚げ）｜食事処さくらさんのレシピ書き起こし

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Cooking classes that are in tune with the lifestyles of chef Sakura

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Ingredients

Grilled Chikuwa : Two
(A) Flour : 25g
(A) Water : 50ml
(A) Aonori : 適量
(B) Shirodashi : 大さじ1/2
(B) hot water : 大さじ2
小麦粉(接着用) : 小さじ2

Time required

10minutes

Procedure

1) make clothes 00:35
Put (A) in a bowl, mix quickly with chopsticks, and keep in the refrigerator until just before using.
2) cut the grilled chikuwa 01:51
Cut the grilled chikuwa in half lengthwise, divide it into thirds horizontally, and place in a plastic bag.
3) sprinkle with powder 02:59
Add flour (for adhesion) to step 2, shake a plastic bag, and sprinkle flour (for adhesion) over the chikuwa.
4) 衣をつける 03:19
3の粉をはたいて落とし、1へ加える。
ゴムベラでしっかりと混ぜ合わせ、全体に衣を絡ませる。
5) 揚げる 04:04
小さめの鍋にちくわが浸る程度の油(分量外)を入れる。
弱めの中火で160度まで温める。
4を入れ1分半～2分程、ひっくり返しながら両面を揚げる。
6) finish 06:27
Mix (B) to make soup.
Arrange 5 on a plate and complete.

Point

・It is better to measure powder in grams rather than using a spoon.
・Because green laver absorbs moisture, do not add too much at first, but add while watching the situation.
・When mixing the flour, be careful not to knead it.
・The point of using flour as an adhesive is to improve the finish.
・The amount of oil should be about 1 to 1.5 cm from the bottom of the pot.
・Fry in batches instead of all at once.
・When making lunch boxes, it is better to use regular chikuwa instead of grilled chikuwa.