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磯辺揚げ（大葉とちくわの磯辺揚げ）｜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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Easy recipe at home related to cooking researcher / Yukari's Kitchen

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Ingredients

Chikuwa : 5
大葉 : 10枚
裂けるチーズ : 1個
揚げ油 : 適量
マヨネーズ : 小さじ2
水 : 大さじ3
(A)片栗粉 : 大さじ1
(A)薄力粉 : 大さじ3
(A)青のり : 小さじ1/2

Time required

10minutes

Procedure

1) make clothes 01:55
Put mayonnaise in a bowl, add water little by little and mix well each time.
Add (A), mix well with a whisk, wrap and cool in the refrigerator.
2) 具を作る 03:21
ちくわを真ん中で斜めに2等分する。
軽く水洗いした大葉をキッチンペーパーで挟み、水気を拭き取り、茎を切り落とす。
裂けるチーズは横半分に切り、縦6等分に切る。
大葉の表を下にして裂けるチーズを巻き、ちくわの穴の中に入れる。
3) 揚げる 05:52
Add 1 cm of frying oil from the bottom of the frying pan and heat it.
When the frying oil reaches 180 degrees, put 2 into 1 and put it in while entwining it.
After frying for 1 minute, turn it over, and after frying for 30 seconds, lift it once to expose it to the air.
When the whole is browned, take it out and leave it upright for 3 minutes to drain the oil and it's done.

Point

・Processed cheese can be used instead of shredded cheese, but it is better not to use melted cheese.
・Adding mayonnaise and potato starch to the batter gives it a nice texture.
・Aosa can be used instead of green seaweed.
・If the batter is chilled, the moisture and powder mix well and the texture is good.
・The guideline for 180 degrees is that when you dip the tip of the chopsticks into the water, small bubbles will immediately appear.
・When you put the batter on, the texture will be better if the batter doesn't go into the perilla.