煮物（鶏肝の塩煮）｜くまの限界食堂さんのレシピ書き起こし
Kuma's limit cafeteria Time required : 20minutes
#Japanese food
#Fried food
#Side dishes
#Complimented rice
#Popular YouTuber (more than 100,000 registered users)
#spring
天ぷら（ふきのとうの天ぷら）｜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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- Number of Videos
- 640本
Ingredients
- ふきのとう : 10個
- 小麦粉 : 180g
- 冷水 : 300ml
- 卵 : 1個
Time required
20minutes
Procedure
-
1)
ふきのとうを切る
00:46
Wash the fukinoto with water, and peel off one sheet if the surface is dirty.
Cut off the root and make a cross cut at the root.
Place in a bowl and soak in water (not listed) for 10 minutes. -
2)
衣を作る
01:49
ボウルに卵を割り入れて溶く。
冷水、小麦粉を加えて混ぜる。 -
3)
揚げる
03:25
Add oil (not listed) to a frying pan and heat to 160 degrees.
Wipe off the moisture from 1 with kitchen paper.
Put 2 on the whole of 1 and fry.
When the batter hardens, roll it several times while frying.
After about 2 minutes, take it out and drain the oil.
Finished on a plate.
Point
・It is a good idea to prepare a large amount of cold water for making batter and chill it in the refrigerator.
・Do not mix the batter in step 2 so much that lumps remain.
・You can open the fukinotou in step 3 and fry it or leave it as it is, whichever you prefer.
・In step 3, if you open the Fukinoto and fry it, put the opened part first and fry the whole when the batter is lightly hardened.
・If you want to eat it with tentsuyu, make it with a ratio of 6 dashi: 1 soy sauce: 1 mirin.
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