もち（照り焼き豆腐もち）｜エプロンさんのレシピ書き起こし
apron Time required : 15minutes
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唐揚げ（ちくわの唐揚げ）｜料理研究家ゆかりのおうちで簡単レシピ / Yukari's Kitchenさんのレシピ書き起こし
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- 2,354本
Ingredients
- ちくわ : 5本
- (A) sugar : 小さじ1/2
- (A) cooking sake : 小さじ1
- 片栗粉 : 大さじ3
- (B) Soy sauce : 小さじ1
- (B) Sesame oil : 小さじ1
- (B) grated garlic : 小さじ1/2
- (B) grated ginger : 小さじ1/2
- 揚げ油 : 適量
Time required
20minutes
Procedure
-
1)
Preparing the Chikuwa
01:24
Cut the chikuwa diagonally into about 1 cm width.
Put chikuwa and (A) in a plastic bag and rub.
Add (B) and knead.
Deflate and close your mouth.
Soak in the refrigerator for 10 minutes.
Lightly knead it and take it out in a colander.
Sprinkle with potato starch. -
2)
fry
03:48
Add frying oil to a frying pan and heat for 1 to 1.5 minutes.
Add 1 and fry over low to medium heat while flipping over.
Drain oil for 3 minutes.
Finished on a plate.
Point
・You can cut the chikuwa however you like.
・By adding sugar for seasoning, richness comes out.
・Cut the pickled sauce well and sprinkle potato starch to make it crispy.
・For frying oil, use an amount of about 5 mm from the frying pan.
・Can be arranged by adding curry powder and grated cheese.
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