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かき揚げ（とうもろこしのかき揚げ）｜料理人設楽の料理道場さんのレシピ書き起こし

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Chef Shitara's cooking dojo

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Ingredients

とうもろこし : 1本
Soft flour (for corn) : 1 and 1/2 tbsp
油 : moderate amount
(A) cold water : 大さじ3
(A) soft flour : 大さじ2
Oil (for clothes) : 数滴
塩 : moderate amount

Time required

30minutes

Procedure

1) prepare the corn 00:58
Wash the corn and wrap it in plastic wrap with the skin on.
Heat in a 500W microwave for 3-4 minutes.
When the corn has cooled, cut off the stem.
Remove the skin and cut the beard into small pieces.
Make cuts all over the fruit.
Cut the corn into thirds.
Take the fruit while rolling the core.
Put the berries and whiskers in a bowl.
2) heat the frying oil 04:35
Add oil to a frying pan and heat to 165 degrees.
3) make clothes 04:48
Lightly mix (A).
Add oil (for coating) and mix.
4) 衣をつける 05:38
1に薄力粉(とうもろこし用)を加え、混ぜる。
3を加え、混ぜる。
小さく切ったクッキングシートに乗せる。
5) 揚げる 07:08
When 2 reaches 165 degrees, add 4 and fry.
When the surface hardens, flip it over.
Press the center of the kakiage.
Take a cookie sheet.
When the clothes harden, turn them inside out.
Soak the kakiage once.
Lift it up with chopsticks to drain the oil and take it out.
Arrange on a plate and season with salt to complete.

Point

・It prevents bursting by making a cut in the whole grain.
・Adding whiskers makes it easier to connect kakiage.
・Make the batter so that it does not become sticky. Using cold water will make it less sticky.
・Use two 8cm x 10cm cooking sheets for frying.
・If you fry a large amount, the temperature will drop easily, so it is better to fry 3 at a time in a 27 cm frying pan.
・By pressing the center of the kakiage in step 4, it swells into a beautiful round shape.
・If you submerge it once just before taking it out, the oil will drain better.
・If you want to eat it with tentsuyu, it is better to boil the mixture of 6 dashi, 1 soy sauce, and 1 mirin.