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唐揚げ（タコの唐揚げ）｜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

タコ : 130g
油 : 適量
(A) Soy sauce : 大さじ1/2
(A) cooking sake : 大さじ1/2
(A) sugar : 小さじ1/2
(A) Ginger : 小さじ1/2
(A) Garlic : 小さじ1/2
(A) black pepper : 適量
(A) Sesame oil : 小さじ1
(B) Katakuriko : 大さじ2
(B) Rice flour : 大さじ1
薄力粉 : 大さじ1

Time required

10minutes

Procedure

1) Preparing the octopus 02:00
Remove the octopus skin and wash.
Wipe off the water and cut the octopus into your preferred size.
2) to season 04:50
Put (A) in a bowl and mix well.
Put in 1 and entangle.
Cover with plastic wrap and refrigerate for 1 hour.
3) put on clothes 05:31
Put (B) in a bowl and mix.
Add flour to 2 and mix.
Sprinkle 2 with (B).
4) 油で揚げる 06:36
フライパンに底から1cm程の油を入れて、170℃まで温める。
タコを入れて2分を目安に揚げる。
3分程油切りして、盛り付けて完成。

Point

・Grate garlic and ginger.
・By using rice flour, the texture is good. If you don't have rice flour, you can use potato starch.
・By adding sugar to the seasoning, it is finished with a deep taste.
・If you don't like spicy black pepper, you can omit it.
・If there is octopus skin, it will remain in your mouth when you eat it, and it will cause oil splashes, so remove it.
・After slicing the octopus, tap it with the edge of a knife or a fork to help the flavor soak in and make it crisper.
・In step 3, adding soft flour before adding potato starch and rice flour makes it easier to coat.
・In step 4, leave the octopus for 1 minute and do not move it. After about 1 minute, turn over and fry for 20 seconds.
・20 seconds after turning over, fry twice to improve texture. Just take it out and put it back in. At this time, be careful of oil splashes.