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揚げ物（山芋チーズ揚げ）｜飲食店独立学校 /こうせい校長さんのレシピ書き起こし

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飲食店独立学校 /こうせい校長

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Ingredients

山芋 : 300g
かつおだし : 1g
片栗粉 : 5g
牛乳 : 50g
とろけるチーズ : 90g
サラダ油 : 適量
有塩バター : moderate amount
(A)みりん : 20g
(A)濃口醬油 : 15g
(A)砂糖 : 10g

Time required

30minutes

Procedure

1) タレを作る 00:35
ボウルに(A)を入れ、混ぜ合わせる。
2) 山芋を切る 01:36
Wash the yam with a scrubbing brush and wipe off the moisture.
Roast the beard and remove the roots.
Wipe with kitchen paper that has been dampened with water and wrung out.
Cut off the ends and cut in half.
Peel off the skin with a peeler and cut into rings.
3) make the dough 04:50
Place 2 in a heat-resistant container, wrap, and poke several holes with a bamboo skewer.
Heat in a 700W microwave oven for 6 minutes.
Crush the yam, add (B), and mix to combine.
4) 成形する 07:03
Divide 3 into 40g pieces.
Dip your hands in salad oil and knead them one by one.
Add cheese, wrap and shape into a circle.
5) 揚げる 08:53
Put oil in a frying pan and heat it.
Put 1 in another frying pan and turn off the heat when it boils.
When the oil reaches 170 degrees, add 4 and fry while flipping.
When the whole is a kitsune color, take it out and drain the oil.
Serve on a plate, sprinkle with sauce and top with salted butter to complete.

Point

・Nagaimo uses a variety called Nebari Star to make it easier to shape.
・Nagaimo yam can be replaced with sticky Japanese yam, tsukune yam, wild yam, etc.
・In step 5, fry while turning over so that it does not touch the bottom.
・You can put it in a frying pan without frying it and cover it with a lid.
・It is good to use cheese that melts well.