スコーン（溶かしバターのスコーン）｜KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolateさんのレシピ書き起こし
KAZUAKI EGUCHI / チョコレートのプロ：ショコラティエ Chocolate Time required : 50minutes
#Fried food
#Appetizers
#Side dishes
#Complimented rice
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Somen (chilled somen with chikuwa shiso rice flour tempura)｜cook kafemaru's recipe transcript
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Ingredients
- そうめん : 適量
- (A)醤油 : 200ml
- (A)みりん : 200ml
- (A)酒 : 60ml
- (A)削り節 : 10g
- (A)昆布 : 10cm
- Chikuwa : 3
- 大葉 : 6枚
- (B) Rice flour : 25g
- (B) water : 50ml
- 油 : 適量
Time required
25minutes
Procedure
-
1)
Make 3x concentrated mentsuyu
00:18
Put (A) in a pan and heat over medium heat.
When it boils, reduce the heat to low and simmer for 5 minutes, then turn off the heat. -
2)
Making chikuwa tempura
01:40
Cut the chikuwa in half lengthwise.
Put (B) in a bowl and mix well.
Heat the oil in a pan and when it reaches 180 degrees, coat the chikuwa and fry for 2 minutes. -
3)
盛り付ける
03:54
規定時間茹でたそうめんを盛り付け、3倍の水で薄めた1と2を添えたら完成。
Point
・3 times concentrated mentsuyu can be stored in the refrigerator for 2 weeks.
・The triple concentrated mentsuyu may be used for stir-frying or simmering.
・You can adjust the amount of water in the batter to your liking.
・By coating the perilla with a batter and then wrapping the chikuwa around it, it becomes difficult to peel off.
・We recommend putting red pickled ginger in the chikuwa before frying.
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